in Germany

Champagne cabbage with pineapple

updated

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Ingredients for 4 servings:

  • 1 kg sauerkraut
  • 2 tbsp clarified butter
  • Salt
  • 1 onion(s)
  • some sugar
  • ¼ liter of water
  • 3 juniper berries
  • 200 g pineapple pieces
  • 2 class Bottle/s of sparkling wine (Piccolo)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Sauté the finely chopped onion in clarified butter until translucent before adding the shredded sauerkraut. Season with salt, sugar, and crushed juniper berries, stir, and immediately pour boiling water over it. Cover and simmer gently for about 30 minutes; the cabbage should remain crisp. Finally, stir in the grated pineapple pieces and season again with the sweet and sour spices. Pour the piccolo over the cabbage, stir, and immediately serve on a warm plate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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