Rhenish Style Sauerbraten with Potato Dumplings and Red Cabbage

Prepare marinade for roast.

Peel onion and soup vegetables, rinse and cut into (about 1 cm) (approximately 1/2 inch) cubes. Place meat with vegetables in a sealable container. Add all spices and peeled garlic cloves. Cover with wine and vinegar. Marinate meat for at least 3 days, turning over occasionally. 

Heat butter in a Dutch oven. Remove meat from marinade, pat dry, coat with flour and sear on all sides. Add marinade vegetables and saute together. Add a little marinade and broth and simmer, covered, for 1.5-2.5 hours, depending on meat size. Add marinade or broth as needed. 

For the sauce: melt butter in a pan and brown sugar until light yellow, add flour. Saute until golden and immediately add cooking liquid from the roast. Bring to a boil and simmer for about 10 minutes. Add raisins, bring to a boil and thicken sauce with some cornstarch.

For the cabbage: remove outer cabbage leaves and stalk, cut into strips. Peel onion and apples and chop finely. Melt butter in a pan and brown sugar. Add onion and apples and saute briefly. Add cabbage and saute for a few minutes. Add vinegar and season with salt and spices. Simmer, covered, on medium heat for 45 minutes or until soft. Add a little water and wine if needed. If desired, add red currant jam.
 

For the dumplings: cut bread into small cubes. Melt butter in a pan,  Saute bread cubes until golden brown, season with a little salt. Bring a large pot of salted water to a boil. Knead premade dough lightly. Tear pieces with moistened hands from the dough  to make 6-8 dumplings and press crouton in the center of each dumpling. Shape round dumplings.