Sauerkraut and pepper vegetables

Ingredients for 3 servings:

• 500 g sauerkraut
• 1 large red bell pepper(s)
• 1 bay leaf
• 4 juniper berries
• 125 ml water for boiling
• 500 ml vegetable stock
• 1 tbsp soy sauce
• 2 sugar cubes
• 1 tsp caraway powder
• salt and pepper
• nutmeg
• 1 piece(s) butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

Bring about 125 ml of water to a boil in a saucepan. Add the sauerkraut to the boiling water, along with the sugar cubes, bay leaf, and juniper berries. Reduce the heat slightly and simmer with the lid closed for about 20 minutes. Squash the juniper berries slightly between your fingers before adding them to allow their aroma to develop. Then, gradually add vegetable stock to the cabbage, season with caraway, nutmeg, pepper, and soy sauce (no salt; add that at the end), and simmer gently for a good 45 minutes. In the meantime, halve the bell pepper, remove the inside, peel, and cut into thin strips. Shortly before the sauerkraut is finished cooking, sauté the bell pepper strips in a pan with a little butter until tender. Add the sautéed bell pepper strips to the sauerkraut, taste again, and add more seasoning if desired. Finally, add a little salt to round off the flavor. The vegetables go wonderfully with fried Maultaschen, dumplings or Schupfnudeln.