Choucroute

Ingredients for 4 servings:

• 1 kg sauerkraut
• 1 onion(s)
• 2 tbsp lard
• 10 juniper berries
• 1 bay leaf
• 5 peppercorns
• 1 cup(s) meat broth
• 2 apples
• 4 pork ribs, each 125 g
• 200 g bacon, streaky in 4 slices
• 4 small sausages, e.g. Polish, garlic sausages or Landjäger
• ¼ liter wine, white, dry
• 4 cl cherry brandy

Instructions

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

Alsatian sauerkraut bowl

Loosen the sauerkraut in a bowl with two forks. Peel, halve, and slice the onion. Heat the lard in a saucepan and fry the onion until light yellow. Add the sauerkraut, juniper berries, bay leaf, and peppercorns and sauté briefly. Pour in the broth. Peel the apples, grate them on a coarse grater with the sauerkraut, stir, and simmer covered for 10 minutes over low heat. Place the pork ribs, bacon, and sausages on top of the cabbage and simmer the stew over low heat for about 20 minutes until tender. Remove the meats and bay leaf. Mix the white wine into the sauerkraut, serve in a warmed bowl, pour over the kirsch, and top with the ribs, bacon slices, and sausages. Side dish: jacket potatoes