John Myers
Ingredients for 5 servings:
- 1,500 g sauerkraut, fresh, raw, unheated
- 500 g grapes, preferably seedless
- 75 g clarified butter
- 2 bay leaves
- 1 ½ liters of water
- 3 juniper berries
- n. B. Salt
- 1 tbsp, levelled sugar
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 1 hour 55 minutes
Sauerkraut and grapes in a duet
Heat clarified butter in a large pot and add raw sauerkraut, bay leaves, juniper berries, and water. Cover and simmer over low heat for about 90 minutes. Stir frequently (if using canned, pasteurized sauerkraut, you can reduce the simmering time to 30 minutes). However, longer simmering enhances the flavor. Wilhelm Busch’s widow Bolte once said, “What she particularly raves about is when it’s reheated.” Wash and remove the grapes. Season the cabbage with salt and sugar. Fold in the grapes and let it simmer for about 10 minutes. The grapes mellow the flavor and make the cabbage fruitier. A great side dish for a fall or winter meal. It also pairs well with bratwurst.
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