MEININGER cookbook: Cologne


“Soorbrode” pot roast with red cabbage gel, raisin and almond chutney, and bread dumplings

For 4 persons



Marinated beef 1.2 kg
Shallots 4
Sugar beet syrup 2 tbsp
Oil for frying 3 tbsp
Sultanas 6 tbsp
Small red cabbage 1
Small apples 2
Goose or pork lard 2 tbsp
Apple vinegar 3 tbsp
Apple juice 250 ml
Butter 1 tbsp
Cloves, bay leaves, salt, pepper, sugar
Bread rolls 7
Milk 250 ml
Parsley 1 bunch
Shallot 1
Butter 1 tbsp
Eggs 3
Salt, pepper, freshly-grated nutmeg
1 tsp untreated lemon zest



Remove the beef from the marinade, strain into a container and retain. Dab the beef dry, then fry in hot oil. Dice two shallots and add to the beef. Season the beef with salt and pepper. Add 3 tbsp sultanas and sugar beet syrup, and fry briefly.

Quench with half of the marinade, put a lid on the pan, and leave to stew for 11/2 hours. Top up with marinade during this time until it has all been used up. Remove the beef from the pan when it is soft. Keep warm. Puree the sauce and thicken with cornflour, as necessary. Now add the remaining 3 tbsp of sultanas and simmer on a low heat. Season with salt and pepper.

Clean and quarter the red cabbage and slice into thin strips. Peel the apples and the two remaining shallots, and dice finely. Heat the lard in the pan, sweat the onion and diced apple, add the red cabbage and pour in the vinegar and apple juice.

Add two cloves and two bay leaves, then season with salt, pepper and sugar. Cover and leave to cook over a medium heat, stirring occasionally, and adding further liquid, as necessary. Puree the red cabbage and pass through a fine sieve. Add butter and keep warm.

Cut the rolls into slices and place in a bowl. Heat the milk and pour over the sliced rolls. Leave to soak for ten minutes. Meanwhile, dice the shallot and sweat in butter until translucent. Finely chop the parsley, then add this and the shallot to the bread. Bring a large pot of generously salted water to the boil. Combine the bread mixture with the eggs, parsley, salt, pepper, nutmeg, and lemon zest.

Shape little dumplings or roll, wrap in cling film and foil, and leave to steep for 20 minutes before frying lightly in butter.

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