Friday, December 31, 2010

Sauerbraten


This tasty dish is an old German-Baltimore classic. We used to have it about once a year growing up and it was always a special treat. Also, it takes three days to make! I have been making my own vegetarian version for several winters now, so this year I decided that a snowy New Years weekend would be the perfect time. I usually mix-and-match a few different recipes, but here is a really good one. xxGina

(Photo via Gaststatten im Allgau)

2 comments:

  1. Wheres the red cabbage at?!!!!!!

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  2. Where is the recipe????

    ReplyDelete