pointed cabbage in sauerkraut juice

Ingredients for 4 servings:

• 800 g pointed cabbage
• 2 shallots
• 100 g butter
• 6 stalks of thyme
• 6 juniper berries, crushed
• 2 tsp mustard, grainy
• 10 tbsp sauerkraut juice
• salt and pepper
• some sauce thickener, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Subtly sour note that goes very well with fish.

Clean the pointed cabbage and divide it into 6 segments. Cut these crosswise into 1 cm wide strips. Dice the shallots. Melt 2 tablespoons of butter in a wide, deep pan and sauté the shallots. Add the cabbage strips and let them brown slightly. Deglaze with 100 ml water. Season with salt, add the juniper berries, and thyme. Cover and simmer for 8-10 minutes, until the cabbage is slightly translucent. Then add the sauerkraut juice and stir in the remaining butter. Season with mustard, salt, and pepper. If the sauce is too runny, thicken with a little sauce thickener. This side dish goes very well with fried fish.