Champagne cabbage

Ingredients for 4 servings:

• 1 kg sauerkraut
• 250 ml white wine (late harvest)
• 125 ml sparkling wine, dry
• 1 tbsp sugar
• 200 g bacon
• 1 onion(s)
• 50 g butter
• Caraway seeds
• Juniper berries, approx. 5 – 7
• 2 bay leaves
• n. B. Butter, diced, ice cold
• little salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

Wash the cabbage and drain. Finely chop the bacon. Melt 50 grams of butter in a saucepan, add the finely chopped onion, and cook until translucent. Add the bacon cubes and brown gently. Add the cabbage and pour in the white wine. Add the sugar, 2 bay leaves, half a teaspoon of caraway seeds, and 5-7 juniper berries. Pour in the white wine until the cabbage is just covered. Simmer over low heat for 1.5 hours, adding a little more white wine if necessary. After 1.5 hours, uncovered, let the cabbage simmer for about 10 minutes, then pour in the sparkling wine. Bring back to a boil until the sparkling wine begins to skim. Thicken with small pieces of ice-cold butter and add salt very lightly. Tip: This sauerkraut can also be refined with pitted grapes at the end. This also makes a good side dish for pheasant.