Pineapple cabbage with hunter-style bratwurst

Ingredients for 2 servings:

• 200 g wine sauerkraut, mild (e.g. Mildessa)
• 100 g pineapple pieces, from the can
• 50 g pineapple juice, from the can
• 4 small bay leaves, dried
• 1 tsp caraway seeds
• 1 tsp juniper berries, dried
• 1 tsp oregano
• ½ vegetable onion(s)
• salt and pepper
• 50 g smoked meat, in cubes
• 3 tbsp sunflower oil
• 2 sausages
• 2 tbsp mustard, medium hot
• 4 slices of white bread, toasted

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Eaten at a hunting lodge in Upper Swabia.

Combine all ingredients, from the wine sauerkraut to the oregano, in a covered casserole dish and mix well. Peel the onion and chop into small pieces. Heat the sunflower oil in a pan, add the onions and fry until translucent, then add the smoked meat and fry for 2 minutes. Add the mixture to the cabbage and simmer for 30 minutes. After 20 minutes, season the cabbage with salt and pepper. Brown the sausages all over in the pan. Divide the cabbage among the serving plates, add the sausages and mustard, and serve warm with toasted bread.