Summary

Ingredients

• 2 sachets sauerkraut
• 125 g bacon (pork belly), raw
• liter ⅛ white wine, dry
• 1 medium onion (s)
• 100 g butter
• 2 tablespoon vegetable stock, instant

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Instructions

1. Cut the bacon into small cubes. Chop the onion into small cubes. Heat the butter in the pan and sweat the bacon and onions until translucent. Add the sauerkraut and stir. Fry everything briefly.
2. Stir in the vegetable stock well and fry again briefly over medium heat. Deglaze with the wine. Stir well. Heat over medium heat for 10 minutes, stirring occasionally.