MARINADE:

1 c. cider vinegar
1 c. burgundy
2 onions, sliced
1 carrot, sliced
4 lb. rump pot roast
1/3 c. salad oil
2 whole allspice
4 whole cloves
1 tbsp. salt
1 1/2 tsp. pepper
All-purpose flour
1 stalk celery, chopped

RED CABBAGE:

1 med. head red cabbage
1 tbsp. salt
2 tbsp. butter
2 tart red cooking apples
1/2 c. crushed gingersnaps (optional)
1/2 c. cider vinegar
1/2 c. sugar
1 tbsp. sugar

In large bowl mix 1 cup vinegar, wine, onion, celery, carrot, allspice, cloves, salt and pepper. Wipe meat with damp paper towels. Place in marinade, refrigerate, covered, overnight, turning occasionally. Remove meat from marinade. Reserve juice.

Dry meat on paper towels. Coat with 2 tablespoons flour. In hot oil in Dutch oven over medium heat, brown meat all over, about 20 minutes. Add marinade, bring to a boil, reduce heat and simmer, covered 2 1/2-3 hours, until tender.

Meanwhile - fix cabbage. Discard outer leaves; quarter cabbage, remove core. Shred cabbage. Measure 10 cups of cabbage. In a large skillet, combine with salt, butter, vinegar, sugar, 1/2 cup water. Cook covered over medium heat, about 15 minutes, stirring occasionally. Core apples, do not pare, slice thin, stir into cabbage. Set aside until just before serving.

When meat is tender, remove from pot. Strain liquid and vegetables; skim off fat. Measure 3 1/2 cups liquid - add water if needed. Return liquid to pot. Mix 2 tablespoons flour with 1/3 cup cold water and 1 tablespoon sugar. Stir into liquid, bring to boil, stirring. Stir in gingersnaps. Return meat to pot, spoon gravy over it, simmer covered for 20 minutes.

Cook cabbage and apples 10 minutes, sprinkle with 1 tablespoon flour. Cook and stir until thickened. Cabbage is tender but crisp. Remove meat and cabbage to platter. Pour some gravy over them. Serve meat, thinly sliced with gravy. Serves 6-8.