Directions

1. Sweat the onions and apple: Heat the clarified butter or oil in a large saucepan. Add the finely chopped onion and grated apple and sweat over a medium heat for about 5 minutes until they are soft and slightly golden.

2. Add sauerkraut and spices: Add the drained sauerkraut and mix well with the onions and apple. Add the bay leaf, juniper berries, caraway seeds and a pinch of sugar.

3. Add liquids: Pour in the broth and, if desired, the white wine. Stir everything well and bring to the boil over a medium heat.

4. Simmer: Cover the sauerkraut and gently simmer over a low heat for about 45–60 minutes. Stir occasionally and add a little liquid if necessary to prevent it from burning.

5. Seasoning and seasoning: At the end of the cooking time, remove the bay leaf and juniper berries. Season with salt, pepper and a dash of apple vinegar or apple juice to refine the acidity.

6. Serving: Serve the sauerkraut warm, ideally as a side dish with fried sausages, smoked pork chop or roast pork. It also goes very well with potato dishes such as mashed potatoes or dumplings.