Grandma's Sauerkraut

Ingredients for 3 servings:

• 2 tbsp oil or clarified butter
• 1 small to medium onion(s), finely diced
• 1 clove(s) garlic, very finely diced
• 50 g Black Forest ham, in small cubes, optional
• 1 tsp caraway seeds
• 1 bay leaf
• 1 tsp juniper berries
• Pepper, crushed
• 500 g sauerkraut (bag)
• 2 tbsp flour
• 500 ml meat broth, clear or vegetable broth
• Salt (tip: smoked salt)
• Sugar, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

juicy and creamy, perfect side dish for dumplings – vegetarian/vegan adaptable

Heat oil or clarified butter in a pan and gently sauté the onions and garlic in the hot fat. Add the Black Forest ham and continue to fry gently. Add the caraway seeds, bay leaves, juniper berries, and pepper, lightly crushing the juniper berries between your fingers. Dust with flour and stir well, then let it simmer briefly. Add the sauerkraut (including any liquid in the bag) and stir vigorously. Pour in the broth, stir well, and simmer uncovered over low to medium heat for about 30 minutes. Stir frequently, a little more often as the liquid reduces, to prevent burning. The result should be creamy but not runny. Season with salt and, depending on the acidity, a pinch of sugar. Because the cabbage is so moist, it goes wonderfully with all kinds of dumplings, but also with roasts, sausages, and the like. You can also omit the bacon. I like to add smoked salt to taste. Add a little more and you’ll have a wonderful vegetarian or vegan dish. However, don’t use clarified butter or meat broth. Once you’ve reached the desired consistency, you can turn off the heat, cover the cabbage, and let it simmer until all the other ingredients are ready to eat.