Ribs with cabbage and bread

Ingredients for 4 servings:

• 4 slices of farmhouse bread, alternatively baguette
• 4 slice(s) of cooked ribs, boneless, alternatively smoked pork in thin slices
• 250 g sauerkraut
• 1 tbsp oil, or lard
• 1 small onion(s)
• 1 bay leaf
• 3 juniper berries, crushed
• 100 ml apple juice or wine
• 150 g butter, soft
• 2 tsp coarse-grained mustard

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

a regional finger food

Lightly sauté the sauerkraut in oil in a pan. Peel and quarter the onion and place it in a cheesecloth bag with the spices. Tie the bag at the top and add it to the sauerkraut. Deglaze with the juice/wine and let the cabbage simmer gently for about 20 minutes. Meanwhile, mix the softened butter and mustard with a fork. Toast the bread slices under the broiler until golden brown, remove and let cool, then spread with the mustard butter. Place the rib slices on the bread and top with some of the sauerkraut.