Franconian sauerkraut

Ingredients for 4 servings:

• 25 g lard
• 50 g onion(s), diced
• 50 g smoked bacon, diced
• 100 g apple, thinly sliced
• 150 ml vegetable stock
• 500 g sauerkraut
• ½ tsp caraway seeds
• 2 juniper berries
• 2 bay leaves
• 60 g finely grated potatoes or 20 g mashed potato powder
• 50 g beetroot, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

mild, sweet and sour, goes perfectly with Schäufele or Nuremberg sausages

Place the lard in a casserole dish, sauté the onions until lightly browned, then add the bacon cubes and braise briefly. Top up the pot with the vegetable stock. Add the cabbage, apple slices, and spices and simmer for about 30 minutes. Alternatively, you can add beetroot syrup for a particularly mild yet full-bodied flavor. Add the grated potatoes and thicken the dish. A little mashed potato powder also works well to thicken the dish. This goes very well with Nuremberg sausages and, of course, tastes even better reheated!