Cyndee’s Sauerbraten

One 4-5 lb Tri Tip Roast

2 Bottles Red Wine Vinegar

2 Celery Stalks Chopped

2 Carrot Sticks Chopped

1 Medium Onion Chopped

1 Tbsp Peppercorns

2 Bay Leaves

In a deep bowl combine all ingredients and marinate roast overnight

In a deep pot bring roast to a boil, lower heat and simmer for 3 hours

Let roast rest then serve

Gravy

1 Cup Ginger Snaps

1 Cup Brown Sugar

1 Cup Milk

1-2 Tbsp Flour

1 Tbsp Butter

In a sauce pan melt sugar, add ginger snaps and milk

Heat thru, add flour to thicken

Finish by adding butter

Red Cabbage

2 Small Red Cabbages shredded

2 Tart Red Apples peeled and sliced

1 Cup Vinegar

¼ Cup sugar

2 Tbsp Butter

In a pan, melt butter, add cabbage and apples sauté 1-3 minutes

Add vinegar and sugar

Saute until soft

Add a little water if needed

Finish with butter and serve

Spaetzle

1 ½ Cup Flour

¾ Cup Water

2 Eggs beaten

Salt

In a bowl

Combine flour with water and eggs

Add salt

Into a pot of boiling water, pass mixture thru container with small holes

When dumplings float to the top, remove and serve