Pineapple cabbage with Schübling and fried pretzel dumplings

Ingredients for 2 servings:

• 250 g sauerkraut, mild
• 80 g pineapple pieces
• 50 g pineapple juice
• ½ vegetable onion(s)
• 2 m.-large bay leaves
• 1 cinnamon stick(s), approx. 8 cm long
• 4 cloves
• 6 juniper berries
• 1 tbsp wheat flour type 405 for alloying
• 4 portions of dumplings (pretzel dumplings), see appendix
• 2 sausages (Schüblinge), alternatively Bockwurst
• 6 tbsp sunflower oil
• n. B. Onion rings, toasted until translucent
• n. B. fried onions

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

A delicious meal from southern Germany.

First things first: If using fresh pineapple, make a pineapple puree in a blender from 50g of pineapple pulp, 50g of water, and 2 tablespoons of water. Strain the pineapple through a fine sieve and reserve the juice. Chop the pineapple pieces to the size of a hazelnut. Chop the onion into small pieces and sweat with 1 tablespoon of sunflower oil until translucent. Place all the sauerkraut ingredients in a casserole dish, cover, and simmer for 30 minutes, stirring occasionally. In the meantime, remove about 100ml of stock from the pot to thicken the cabbage. Heat 3 tablespoons of the sunflower oil in a pan, stir in the flour, and sweat until lightly browned. Deglaze with the stock and mix until lump-free. Stir the mixture into the cabbage. Slice the pretzel dumplings and fry them in the remaining sunflower oil. Heat the Schüblinge in plenty of hot, but not boiling, water. Divide the pineapple cabbage between 2 serving bowls. Add the Schüblinge (a kind of sauerkraut) and the fried pretzel dumplings and garnish. Serve with medium-hot mustard and enjoy. Appendix: Pretzel dumplings: http://www.chefkoch.de/rezepte/3848411586235926/Schwaebische-Brezenknoedel.html