Apple sauerkraut in the style of mothers

Ingredients for 4 servings:

• 900 g sauerkraut (fresh), possibly can
• 3 onions
• 40 g lard or cracklings
• ½ liter white wine, dry
• 3 apples (Cox Orange, Boskop or other sour)
• 60 g dried meat (streaky bacon)
• 1 pinch(s) of sugar
• ¼ liter meat broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple and delicious, only takes a little

Peel the onions and cut into thin strips or pieces. Brown the onions in hot fat. First, loosen the sauerkraut and place it in a sieve (catch the juice) and let it drain. Now cut it in half a few times. Fry briefly (please only use 600g). Add enough liquid until the sauerkraut can simmer until nice and juicy. Now add the apples, which have been peeled and cut into small pieces, to the lightly browned dried meat. Braise these briefly. Now add everything to the sauerkraut and simmer for about 1 1/2 hours. At the end of the cooking time, add the remaining 300g of sauerkraut and let it simmer for about 15 minutes to give the dish a fresh touch. This goes well with a nice smoked pork loin or similar dish with mashed potatoes.