Sauerbraten With Dumplings

3 1/2 to 4 lb. beef chuck pot roast
2 onions, sliced
2 bay leaves
12 peppercorns
6 whole cloves
12 juniper berries
2 tsp. salt
1 1/2 cups red wine vinegar
1 cup boiling water
2 tbsp. shortening
2 to 3 lb. red cabbage, cut into 8 to 10 wedges
12 gingersnaps, crushed
2 tsp. sugar
Caraway Dumpling Dough (below)

Caraway Dumpling Dough:
2 cups Bisquick baking mix
2/3 cup milk
1 1/2 tsp. caraway seed
8 servings
Place meat in glass dish.
Mix onions, bay leaves, peppercorns, cloves, juniper berries, salt, vinegar and water; pour over meat.
Cover tightly; refrigerate 3 days, turning meat 6 times.
Remove meat from marinade; reserve marinade.
In large skillet, melt shortening; brown meat.
Add reserved marinade.
Cover tightly; simmer 2 1/2 to 3 hours or until meat is tender.
Remove meat and onions; keep warm.
Strain liquid and drippings in skillet; measure and add water to measure 2 1/2 cups liquid.
Add cabbage; cover and simmer 10 minutes.
Stir in gingersnaps and sugar; simmer 3 minutes.
Prepare dumpling dough; drop by spoonfuls onto cabbage.
Cook uncovered over low heat 10 minutes; cover and cook 10 minutes.
Serve meat, vegetables and dumplings on a platter; accompany with gravy.

Caraway Dumpling Dough:
Mix all ingredients with a fork.