Summary

Ingredients

• 3 cans sauerkraut
• 5 bay leaves
• 6 pepper-grains
• some water
• 250 g ham, finely chopped
• 100 g bacon, fat
• 3 large onion (s)
• 1 can pineapple, cut into pieces
• vinegar
• sugar
• salt

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Instructions

1. Put the sauerkraut with the spices and a little water in a large saucepan, add the chopped ham (you can also take sections here, which we often have already packaged at the butcher). Cut the fat bacon into small pieces and fry lightly in a pan with the diced onions and then add to the cabbage. Cut the pineapple pieces even smaller and add them to the other ingredients, if necessary pour some of the juice into the cabbage. Let the whole thing boil for a good hour and season with vinegar, sugar and salt.
2. Juicy pork pork tastes great with it.