Turkey Sauerbraten With Red Cabbage, German Thanksgiving Twist

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What kind of recipe is it?

Turkey Sauerbraten with Red Cabbage is a delightful twist on the traditional German pot roast, perfect for those seeking a hearty, flavorful dish.

This slow-cooked turkey roast is marinated in a tangy mixture of vinegar, spices, and seasonings, creating a tender and succulent meat with a rich profile.

Paired with vibrant red cabbage, this dish not only offers a feast for the senses but also brings a touch of comfort to family gatherings.

Ideal for home cooks looking to impress or anyone wishing to explore international flavors, it’s a crowd-pleaser for festive occasions.

Ingredients

This table provides a detailed list of all the ingredients required for preparing Turkey Sauerbraten with Red Cabbage, along with the precise quantities needed for each ingredient.

Cooking Steps

1. Gather all ingredients and equipment: a large mixing bowl, a 6-liter (6-quart) stockpot or Dutch oven, a 9×13-inch (23×33 cm) roasting pan, a chef’s knife, a cutting board, measuring cups, and spoons.
2. Preheat the oven to 160 °C (325 °F) and position the rack in the center. This will guarantee even cooking of the turkey.
3. In a large mixing bowl, combine 240 ml (1 cup) of red wine vinegar, 480 ml (2 cups) of beef broth, diced onion, chopped carrots, chopped celery, minced garlic, black peppercorns, bay leaves, crushed juniper berries, sugar, salt, allspice, cloves, and nutmeg.
4. Stir the mixture well to dissolve the sugar.
5. Place the turkey roast into the mixture, guaranteeing it’s fully submerged.
6. Cover with plastic wrap and marinate in the refrigerator for at least 12 hours or overnight — the longer, the better for flavor absorption.
7. After marinating, remove the turkey roast from the marinade and pat dry with paper towels.
8. Reserve the marinade for later use.
9. In a large Dutch oven, heat 30 ml (2 tablespoons) of olive oil over medium heat (177 °C/350 °F) until shimmering.
10. Sear the turkey roast on all sides until golden brown, about 4-5 minutes per side.
11. Adjust heat if needed to avoid burning.
12. Pour the reserved marinade into the Dutch oven with the seared turkey.
13. Bring to a simmer over medium-high heat before covering.
14. Transfer the Dutch oven to the preheated oven and roast for 2.5 to 3 hours, or until the turkey reaches an internal temperature of 74 °C (165 °F).
15. Check doneness periodically; the meat should be tender and easily pull away with a fork.
16. While the turkey is cooking, prepare the red cabbage: in another large pot, melt 30 g (2 tablespoons) of butter over medium heat.
17. Add the shredded red cabbage and diced apple and sauté for about 5 minutes until the cabbage softens.
18. Stir in 60 ml (1/4 cup) of apple cider vinegar, 15 g (1 tablespoon) of sugar, and salt and pepper to taste.
19. Add a bay leaf and reduce the heat to low, covering the pot.
20. Let simmer for about 30 to 45 minutes, stirring occasionally until the cabbage is tender and flavors meld.
21. Once the turkey is done, remove it from the oven and allow it to rest for at least 20 minutes.
22. This will help the juices redistribute throughout the meat.
23. Slice the turkey and serve with a generous helping of red cabbage on the side.
24. Drizzle some of the pan juices over the turkey for added flavor.
25. For best serving temperature, guarantee the dish is served warm, while the aroma of the herbs and spices fills the air.
26. Enjoy your Turkey Sauerbraten with Red Cabbage!

Variations

• Pork Sauerbraten: Substitute turkey with a 2 kg (4.5 lbs) pork shoulder, using the same marinade for a flavorful pork twist.
• Vegan Sauerbraten: Replace turkey with a 1 kg (2.2 lbs) of marinated jackfruit or seitan, and use vegetable broth instead of beef broth for a plant-based alternative.
• Spicy Sauerbraten: Add 1-2 chopped fresh jalapeños (or your preferred chili) to the marinade for a spicy kick to the traditional flavor.
• Cider-Braised Turkey: Swap red wine vinegar for 240 ml (1 cup) of apple cider vinegar and use apple cider instead of beef broth to create a sweeter, autumn-inspired flavor profile.

Tips on plating and presentation

When serving your turkey sauerbraten, it’s all about making the dish visually appealing.

I like to slice the turkey into thick, even pieces and arrange them in a slight arc on the plate. A generous scoop of vibrant red cabbage adds color, while drizzles of gravy can enhance the look.

Don’t forget a sprig of fresh parsley for that final touch!

What other dishes can I pair it with?

How can I elevate the experience of turkey sauerbraten? I love pairing it with creamy spaetzle or robust potato dumplings to soak up the rich gravy.

Roasted root vegetables—like carrots and parsnips—add sweetness, while a fresh salad with a tangy vinaigrette balances the meal beautifully.

Finally, serve it alongside warm, crusty bread to round out this delightful feast!

What drinks can I pair it with?

To enhance your turkey sauerbraten experience, pairing the right drinks can make a significant difference.

I love serving it with a rich red wine, like a Pinot Noir, which complements the dish’s flavors beautifully.

If you prefer something lighter, a crisp Riesling balances the sweetness of the red cabbage perfectly.

For a non-alcoholic option, try a spiced apple cider for a warm touch.

Frequently Asked Questions

Can I Use a Different Type of Meat for This Recipe?

Absolutely, you can use a different type of meat! I’ve substituted beef or pork in similar recipes, and it’s turned out delicious. Just adjust cooking times based on the meat you choose. Enjoy experimenting!

How Long Can Leftover Turkey Sauerbraten Be Refrigerated?

I’ve found that leftover turkey sauerbraten can be refrigerated for up to four days. Just make sure it’s stored in an airtight container to keep it fresh and tasty when you’re ready to enjoy it again!

Is This Dish Suitable for Gluten-Free Diets?

Yes, this dish can be suitable for gluten-free diets, as long as I use gluten-free ingredients for the sauces and spices. I always double-check labels to verify everything aligns with my dietary needs.

Can I Prepare This Dish in Advance?

Yes, you can definitely prepare this dish in advance. I often marinate the meat and make the sides a day before, allowing the flavors to meld beautifully while saving me time on the day of serving.

What Region in Germany Is This Dish Originally From?

Sauerbraten originally comes from the Rhineland region of Germany. I love its rich, tangy flavor, and the way it’s been adapted through time. It’s fascinating how regional dishes reflect history, culture, and tradition together.