sauerkraut

Ingredients for 4 servings:

• 750 g sauerkraut
• 200 g onion(s)
• ½ clove(s) garlic
• ½ apple, sour (e.g. Boskoop or Cox Orange)
• 30 g butter for sautéing
• 3 tbsp sugar
• 225 ml white wine (Riesling, semi-dry)
• 375 ml vegetable broth (ideally homemade, or good instant broth)
• ½ bay leaf
• 9 juniper berries
• 3 cloves
• 1 bunch of parsley
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

à la Widow Bolte

Soak the sauerkraut in water. Peel, halve, and slice the onions. Add the apple and garlic. Sauté the onions, garlic, and apple in butter until translucent. Then add the sugar and let it caramelize slightly. Drain the sauerkraut, squeeze the liquid out, and add 2/3 of it to the onion mixture. Sauté lightly again. Deglaze with white wine, bring to a boil briefly, and then add the vegetable stock. Bring to a boil again briefly and season with salt and pepper. Then add the herbs and spices whole and simmer gently for 1-1.5 hours. Add the remaining sauerkraut 15 minutes before serving (this will make the cabbage crisper and appear fresher). After cooking, remove the parsley, cloves, juniper berries, and bay leaf.