Sauerbraten

Directions

1. 1
   Wipe meat with damp cloth and place in a plastic container with a lid.
2. 2
   Combine next 8 ingredients, and then pour over meat.
3. 3
   Cover and let stand in the refrigerator 3 to 6 days.
4. 4
   Turn meat twice a day with wooden spoons (never pierce meat with a fork).
5. 5
   Remove meat from marinade.
6. 6
   Save marinade.
7. 7
   Heat shortening in large skillet and brown meat slowly on both sides.
8. 8
   Add marinade; cover and simmer 2 1/2 to 3 hours or until meat is thoroughly tender.
9. 9
   I put it into a crock-pot and cook on low 6 to 8 hours.
10. 10
    Don't over cook.
11. 11
    Remove meat and onions and keep warm.
12. 12
    Strain marinade and measure liquid.
13. 13
    Add water to make 2 1/2 cups.
14. 14
    Pour liquid back into a skillet and add cabbage wedges.
15. 15
    Cover and simmer 10 minutes.
16. 16
    Stir in gingersnaps and sugar into liquid with cabbage.
17. 17
    Simmer 3 minutes or more to make gravy.
18. 18
    Remove toothpicks and arrange cabbage wedges on a hot platter with the meat and onions.
19. 19
    Serve gingersnap gravy alongside.