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German Sauerbraten Stew Recipe

German Sauerbraten Stew Recipe

Our kids typically don't care for cabbage, but they can't get enough of this dish. I often put this stew on the stove before doing chores so we can come inside to a hearty meal.
TOTAL TIME: Prep: 20 min. Cook: 2 hours YIELD:14 servings


  • 2 pounds boneless pork, trimmed and cut into 1-1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 1-1/2 quarts water
  • 2 cups ketchup
  • 1 large onion, chopped
  • 2 medium potatoes, peeled and cubed
  • 3 medium carrots, cut into 1/2-in slices
  • 1 cup fresh or frozen cut green beans (1-inch pieces)
  • 1 cup shredded cabbage
  • 2 celery ribs, cut into 1/2-inch slices
  • 1/4 to 1/2 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 1 cup crushed gingersnaps (about 16 cookies)


  • 1. In a Dutch oven or soup kettle, brown pork in oil. Add the next 10 ingredients. Cover and simmer for 1-1/2 hours. Stir in gingersnap crumbs; simmer, uncovered, for 30 minutes or until stew is thickened and pork is tender. Yield: 12-14 servings (3-1/2 quarts).

Nutritional Facts

1 cup: 215 calories, 7g fat (2g saturated fat), 38mg cholesterol, 500mg sodium, 24g carbohydrate (9g sugars, 2g fiber), 15g protein.

Reviews for German Sauerbraten Stew

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Ottokirptnik User ID: 7628512 202254
Reviewed Jan. 23, 2014

"How and where is this Sauerbraten. Where did you sour anything? Sauerbraten is typically made with a tough cut of beef or in the Ruhr with horse meat and then soured in a wine vinegar and red wine brine for about 3 days! Using gingersnaps does not a Sauerbraten make!"

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