Summary

Ingredients

• 4 tablespoon olive oil
• 2 tablespoon butter
• 2 tablespoon sunflower oil
• 1 tablespoon paprika powder
• 4 juniper berries
• 0.5 teaspoon ½ pepper
• 2 bay leaves
• 4 slices pineapple, cut into pieces
• 350 g sauerkraut
• 50 ml pineapple juice
• 100 ml wine, preferably blue Pinot Noir Rosè
• 1 tablespoon, leveled vegetable stock (e.g. from Alnatura)
• 1 medium shallot (s), cut into small pieces

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Instructions

1. Fry the shallot with the spices in butter and olive oil. Sweat the pineapple cut into small pieces and add the sauerkraut, deglaze with wine (blue Pinot Noir rosé) and pineapple juice. Let the sauerkraut simmer for 10 to 25 minutes with the lid closed on the lowest level (just as you would like the sauerkraut to be cooked). Finally, add vegetable stock to taste
2. This goes well with (classic) mashed potatoes with smoked pork or grain (e.g. millet or buckwheat dumplings of various kinds) or it serves as the basis for a delicious, fruity pineapple and sauerkraut casserole. With this variant, the cabbage shouldn`t cook that long. It continues to cook in the oven!
3. Vegans please use olive oil and sunflower oil to fry the spices. It looks difficult with wine. It doesn`t have to be on the bottle whether animal ingredients are used in the manufacturing process. Therefore, replace the wine with water if you cannot get an expressly vegan wine.