Sauerbraten With Dumplings - cooking recipe

Ingredients

3 1/2 to 4 lb. beef chuck pot roast
2 onions, sliced
2 bay leaves
12 peppercorns
6 whole cloves
12 juniper berries (if available)
2 tsp. salt
1 1/2 c. red wine vinegar
1 c. boiling water
2 Tbsp. shortening
2 to 3 lb. red cabbage, sliced into wedges
12 gingersnaps, crushed
2 tsp. sugar
Caraway Dumpling Dough

Preparation

Place meat in a dish.
Mix onions, bay leaves, peppercorns, cloves, juniper berries, salt, vinegar and water; pour over meat. Cover tightly and refrigerate 3 days, turning several times. Remove meat and brown.
Save the marinade.
Add marinade to meat in skillet, cover and simmer 2 1/2 hours.
Remove meat; remove onions.
Strain liquid and drippings in skillet.
Measure and add water to measure 2 1/2 cups liquid.
Add cabbage, cover and simmer 10 minutes.
Stir in gingersnaps and sugar; simmer 3 minutes.