in Germany

Franconian sauerkraut

updated

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Ingredients for 6 servings:

  • 100 g bacon, fattier
  • 1 large onion(s)
  • 1 apple
  • 1 large can of sauerkraut (800 g, for 6 people)
  • 2 bay leaves, fresh
  • 6 juniper berries
  • salt and pepper
  • 1 tbsp vegetable stock powder
  • 2 tbsp sugar, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

Cut the fatty bacon into small cubes and fry in a pan. Pour the liquid fat into a large pot and set the bacon cubes aside. Peel the onion and apple, core the apple, and cut both into small cubes. Fry in the bacon fat, stirring occasionally. Now add the sauerkraut, bay leaves, and crushed juniper berries. Pour in half a can (of sauerkraut) of water. Season with salt, pepper, and vegetable stock. Simmer gently with the lid on for about 1.5 hours. Stir the bacon cubes into the cabbage. Add a little sugar to taste, if desired.

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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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