Sauerkraut with stuffed pears

Ingredients for 4 servings:

• 1 kg sauerkraut
• 1 large onion(s)
• ½ liter vegetable broth, strong
• 2 bay leaves
• 3 carnations
• Allspice, whole
• 50 g butter
• 4 pear(s), firm (Williams, Abate or similar)
• 1 small onion(s)
• 150 g ham, cooked, sliced
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice a large onion. Melt the butter, add the onion, and sauté. Then add the sauerkraut, pulling it apart and stirring in the onion. Sauté the sauerkraut briefly, then deglaze with 1/2 liter of strong vegetable stock, add the bay leaves, cloves, and allspice, bring to a boil, and simmer covered for about 45-60 minutes, stirring frequently. In the meantime, wash the pears, halve them, and generously remove the cores. Place them cut-side down on the cabbage for the last 15-20 minutes. Continue simmering over low heat. Dice the small onion and ham. Sauté in a small pan with olive oil until nicely browned and crispy. Remove the pears from the cabbage, season the sauerkraut with pepper and salt, and place in a bowl. Place the pears cut-side up on the cabbage and fill the hollows with the onion and ham mixture. Serve with any kind of potato or potato dumplings.