Gingersnaps, anyone?

Our whole family loves my gingersnap recipe--soft, chewy, and yummy, so we make big batches. Recently I've discovered a new recipe that uses gingersnaps. If you like German food, you'll want to try this recipe.

SAUERBRATEN WITH RED CABBAGE
(Williams Sonoma Recipe -- Slow Cooker Book)

Boneless beef chuck roast (about 3 lbs.)
Salt and freshly ground pepper
1 teaspoon ground ginger
2 yellow onions, chopped
1 cup beef broth
3/4 cup cider vinegar
1/2 c. firmly packed brown sugar
1 bay leaf
1/2 head red cabbage, thinly sliced
12-16 gingersnaps, finely crushed

Sprinkle the meat with ground ginger and rub in. Season with salt and ground pepper. Place meat in crockpot. Cover with chopped onions. Bring the broth, vinegar, and brown sugar to a boil to dissolve sugar. Pour over the meat and add the bay leaf. Place the crockpot in the fridge overnight. The next day cook on low setting for about five hours. Remove meat. Add chopped cabbage. and sprinkle with 1 teaspoon salt. Put meat back on top of cabbage. Turn heat to high setting for another 2 hours. Remove and discard the bay leaf. Transfer the roast to a cutting board, and transfer the braised cabbage to a serving bowl. Stir enough of the crushed gingersnaps into the liquid in the slow cooker to form a thick gravy. Season to taste with salt and pepper. Slice meat across the grain. Serve the gravy with Spaetzele or rice.