John Myers
Champagne Sparkling Wine Sauerkraut
The perfect champagne sparkling wine sauerkraut recipe with a picture and simple step-by-step instructions.
- 500 g Sauerkraut drained
- 1 medium-sized Onion
- 0,5 Apple – sour, peeled and diced
- 30 g Butter
- 125 ml Broth
- 125 ml Juniper berries
- 1 Bay leaf
- 2 tbsp Honey
- 200 g Grapes, seedless, green
- 250 ml Champagne or good sparkling wine
- I had a small bottle of champagne
- 120 g Cream
- Peel the onion and cut into small cubes and cut into 20 gr. Braise the butter. Add the sauerkraut and sauté briefly. Deglaze with the broth. Add the spices to a spice bag or tea infuser and cook in a closed saucepan at a low temperature for about 20 minutes (stirring occasionally).
- Remove the spices and stir the honey into the sauerkraut, then carefully fold in the washed halved grapes and pour in about half of the champagne or sparkling wine and stew for another 20 minutes.
- Finally pour the cream over the cabbage, 10 gr. Add the butter and stir again, adding the remaining champagne or. Add champagne.
- I had Nuremberg sausages and potatoes with it.
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