John Myers
Sour Cabbage Pot
The perfect sour cabbage pot recipe with a picture and simple step-by-step instructions.
- 800 g Sauerkraut fresh from the weekly market
- 250 g Boneless chop diced
- 100 g Diced wild boar bacon
- 2 piece Diced onion
- 350 g Potato peeled freshly diced
- 0,25 liter White wine dry
- 0,25 liter Beef broth
- 10 piece Juniper berries
- 3 piece Bay leaves
- 1 pinch Ground caraway
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 1 tbsp Parsley finely chopped smooth
- 1 tbsp Rapeseed oil
- I made a pot like this a few weeks ago, but with the so-called early cabbage. The pot with the soft early cabbage was tasty, but not as tasty as with the firm cabbage which is now fresh.
- I always do more as stated in the recipe, because I like to have another plate the next day if everything has gone well.
- Fry the bacon and meat in the oil. Then add the potatoes and onions and fry them for a few minutes.
- Pour in the broth and the wine, add the juniper and bay leaves. Bring everything to the boil and simmer covered for 5 minutes. Of course, everyone can dose the amount of wine and broth according to their taste.
- Then add the cut cabbage and simmer for about 15 minutes. Season to taste with the spices. Take out the bay leaves and juniper berries. Finally stir in the parsley.
- Serve on preheated plates. We usually eat spelled bread (baked by my loved one) with it.
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