Champagne Herb
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 medium onion (s), finely diced
- 0.5 ½ apple, sour, peeled and diced
- 30 g butter
- 500 g sauerkraut
- 125 ml broth
- some juniper berries
- 1 bay leaf
- 2 tablespoon honey your choice
- 200 g rapes, reen, seedless
- 250 ml champagne or good sparkling wine
- 120 g cream
Print Recipe
Pin Recipe Instructions
- Sauté the onion cut into small cubes together with the apple in 20 g butter. Add the sauerkraut and braise. Deglaze with the broth. Add the spices in a spice bag or something similar. Braise in a closed saucepan at a low temperature for about 20 minutes - stirring every now and then. Remove the spices and stir the honey into the sauerkraut, then carefully fold in the halved grapes. Pour in about half of the champagne and stew for another 20 minutes.
- Finally, pour the cream over the cabbage, add 10 g butter and stir again, adding the remaining champagne.
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