Champagne Cabbage with Pineapple

Summary

Ingredients

• 1 kg sauerkraut
• 2 tablespoon clarified butter
• salt
• 1 onion (s)
• some sugar
• 0.25 liter ¼ water
• 3 juniper berries
• 200 g pineapple pieces
• 2 small Bottle / s sparkling wine (Piccolo)

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Instructions

1. Steam the chopped onion in clarified butter until translucent before adding the pickled sauerkraut. Season with salt, sugar and the crushed juniper berries, stir and immediately pour boiling water over them. Cover and cook slowly for about 30 minutes, the cabbage must remain crisp. Finally fold in the grated pineapple pieces and season again with the sweet and sour spices. Pour the piccolo over the cabbage, stir and immediately place on the warm plate.