John Myers
Waldburger Pineapple Cabbage with Sour Cream
The perfect waldburger pineapple cabbage with sour cream recipe with a picture and simple step-by-step instructions.
- 50 g Vegetable onion, brown
- 2 tbsp Sunflower oil
- 250 g Wine or sauerkraut, glass, can or homemade
- 150 g Pineapple in pieces, fresh or canned
- 100 g Water
- 50 g Pineapple or orange juice
- 8 g Chicken broth, Kraft bouillon
- 0,5 tsp Black pepper from the mill
- 1 pinch Nutmeg, freshly grated
- 1 Pri Caraway seed
- 4 medium-sized Bay leaves
- 8 cm Cinnamon stick
- 6 Cloves
- 6 Juniper berries, dried
- 4 tbsp Sour cream
- Cut the vegetable onions into small cubes and fry them with the sunflower oil until light brown. Put all ingredients up to the juniper berries in a casserole and simmer for 25 minutes, stirring occasionally. Add the sour cream and season the pineapple herb with the bouillon to taste. Bring to the boil briefly and serve warm as a side dish.
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