3 1/2 - 4 lb. bottom round roast

Place roast in bowl and marinate with: 1 1/2 c. vinegar 3 tbsp. sugar 1 sliced onion 2 tbsp. pickling spices tied in cheesecloth

Marinate at least 36 hours, turning occasionally (save liquid). Take roast out, wipe dry and brown as for pot roast. Add 1/4 cup water and simmer 2 1/2 hours.

GRAVY:

Remove roast from pan and add saved marinade. Add 3 more tablespoons sugar and 12 small or 6 large ginger snap cookies. Stir until cookies dissolve. Add 2 tablespoons cornstarch, stir until thickened. Return meat to pan and simmer 15 minutes longer.

Remove meat and cool slightly before slicing.

Serve with spatzel noodles, red cabbage and carrots.

RED CABBAGE:

1 lg. red cabbage, sliced

Combine: 3/4 c. vinegar 1/2 c. sugar

Pour over cabbage, bring to a boil and simmer 1 hour. Add one or two diced apples and continue to cook for an additional hour.

Optional: Add 2 tablespoons thickened gravy to cabbage before serving.