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Champagne herb

updated

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Ingredients for 3 servings:

  • 1 medium-sized onion(s), finely diced
  • ½ apple, sour, peeled and diced
  • 30 g butter
  • 500 g sauerkraut
  • 125 ml broth
  • some juniper berries
  • 1 bay leaf
  • 2 tbsp honey of your choice
  • 200 g green, seedless grapes
  • 250 ml champagne or good sparkling wine
  • 120 g cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the finely diced onion and apple in 20g of butter. Add the sauerkraut and braise. Deglaze with the broth. Add the spices in a spice bag or similar. Simmer in a covered pan at low heat for about 20 minutes, stirring occasionally. Remove the spices and stir the honey into the sauerkraut, then carefully fold in the halved grapes. Pour in about half of the champagne and braise for another 20 minutes. Finally, pour the cream over the cabbage, add 10g of butter, and stir again, adding the remaining champagne.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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