Sauerbraten, Rotkohl, and Kartoffelklöße
A traditional German Christmas table is full of aromas that remind you of warmth, family, and celebration. The centerpiece is Sauerbraten, a marinated beef roast served with Rotkohl (red cabbage) and Kartoffelklöße (potato dumplings). Here’s how to prepare this festive trio step by step.
German Sauerbraten (Traditional Christmas Version)
Serves 6–8
Ingredients
For the Marinade (prepare 5–7 days ahead):
-
2 cups red wine
-
2 cups beef broth
-
1 cup red wine vinegar
-
1 large onion, sliced
-
1 large carrot, chopped
-
1 celery stalk, chopped
-
3 cloves garlic, smashed
-
2 bay leaves
-
8–10 whole cloves
-
8–10 whole black peppercorns
-
1 tablespoon juniper berries (optional but traditional)
-
1 teaspoon salt
For the Roast:
-
3–4 pounds beef rump roast or chuck roast
-
2–3 tablespoons vegetable oil
-
Salt and pepper to taste
-
2–3 gingersnap cookies, crushed (for gravy thickening) or Corn Starch (simple)
-
1–2 tablespoons brown sugar (optional, balances acidity)
Instructions
-
Marinate the Beef:
Combine all marinade ingredients in a pot and bring to a quick simmer. Let the mixture cool completely. Place the beef in a large non-metallic bowl or resealable bag, pour the cooled marinade over it, and refrigerate for 5–7 days, turning the meat daily. -
Cook the Sauerbraten:
Remove the beef from the marinade and pat dry. Strain the marinade, keeping both the liquid and vegetables. Heat oil in a Dutch oven, then brown the roast on all sides. Add the reserved vegetables and sauté for about 5 minutes. Pour in 3–4 cups of the marinade liquid, cover, and simmer on low for 3–4 hours (or bake at 325°F for the same time) until tender. -
Make the Gravy:
Remove the roast and keep it warm. Strain out the solids and return the liquid to the pot. Simmer, then whisk in crushed gingersnaps to thicken. Stir in brown sugar for a slightly sweeter flavor if desired. Season with salt and pepper, slice the roast, and serve with gravy on top.
German Red Cabbage (Rotkohl)
Ingredients
-
1 medium red cabbage, thinly shredded
-
1 apple, peeled and grated
-
1 small onion, sliced
-
3 tablespoons butter
-
3 tablespoons sugar
-
3 tablespoons red wine vinegar
-
1 cup water
-
Salt and pepper to taste
Instructions
Melt butter in a large pot. Add sliced onion and sauté until soft. Stir in cabbage, apple, sugar, and vinegar, then pour in water. Cover and simmer for 45–60 minutes, stirring occasionally, until the cabbage is tender and flavorful. Add salt and pepper to taste. For a festive twist, add a splash of red wine or cranberry juice near the end of cooking.
German Potato Dumplings (Kartoffelklöße)
Ingredients
-
2 pounds (900 g) starchy potatoes
-
1½ cups potato starch
-
2 eggs
-
1 teaspoon salt
-
Pinch of nutmeg
-
Optional filling: small cubes of bread toasted in butter
Instructions
Boil the potatoes with skins on until tender. Peel and rice them while still warm. Mix with potato starch, eggs, salt, and nutmeg to form a soft dough. Shape into 10–12 dumplings and, if desired, place a toasted bread cube in the center of each. Bring a large pot of salted water to a gentle simmer and cook dumplings for 15–20 minutes, until they float to the surface. Serve warm with plenty of Sauerbraten gravy.
Your Complete German Christmas Plate
A slice of tender Sauerbraten topped with spiced gravy, a generous helping of Rotkohl, and soft Kartoffelklöße soaking up the sauce. This combination brings together the essence of a traditional German Christmas dinner — hearty, comforting, and full of flavor.
Traditional German Christmas Cookies Made at Home