Carrot sauerkraut

Ingredients for 2 servings:

• 400 g sauerkraut, pasteurized
• 1 carrot(s)
• 125 ml water
• 2 juniper berries
• ½ bay leaf
• ½ tsp vegetable stock powder
• some salt and pepper
• nutmeg
• Caraway powder
• 1 piece(s) sugar cube

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

with pasteurized cabbage

First, peel the carrot and coarsely grate it using a mandoline or vegetable slicer. Bring the water to a boil in a pot with the juniper berries and bay leaf, then add the sauerkraut. Then add all the spices and let the cabbage simmer for about 5 minutes. Stir in the grated carrot and let the vegetables simmer for another 10-15 minutes. Finally, season to taste and serve. We like to serve it with fried Maultaschen (ravioli) or liver dumplings. Note: Using fresh sauerkraut will significantly increase the cooking time, but the recipe will still work. Also, remember to add the grated carrot 10-15 minutes before the end of cooking. Using pasteurized cabbage, this is a dish that’s ready in no time.