Summary

Ingredients

• 2 tablespoon oil or clarified butter
• 1 small to medium-sized onion (s), finely diced
• 1 clove garlic, very finely diced
• 50 g Black Forest ham, cut into small cubes, optional
• 1 teaspoon caraway seeds
• 1 bay leaves
• 1 teaspoon juniper berries
• Pepper, crushed
• 500 g sauerkraut (ba)
• 2 tablespoon flour
• 500 ml meat broth, clear or vegetable broth
• Salt (tip: smoked salt)
• Sugar, optional

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Instructions

1. Heat the oil or clarified butter in a saucepan and gently sauté the onions and garlic in the hot fat. Add the Black Forest ham, continue to fry gently. Add the caraway seeds, bay leaves, juniper berries and pepper and gently crush the juniper berries between your fingers. Dust with the flour and stir well, then let sit briefly. Add the sauerkraut (including any liquid contained in the bag) and stir vigorously. Pour in the broth, stir and simmer open on low to medium heat for about 30 minutes. Stir again and again, a little more often when the liquid boils down more and more so that nothing burns. The result should be creamy, but not runny. Season to taste with salt and, depending on the degree of acidity, with a pinch of sugar.
2. The cabbage goes well with all kinds of dumplings, but also with roasts, sausages and co
3. Bacon can also be left out. I like to use smoked salt to taste, use a little more of it and you have a wonderful vegetarian or vegan dish, but then do not use clarified butter and no meat broth.
4. When the desired consistency is achieved, you can twist off the plate, cover the cabbage and simply let it steep until all the other components are ready to eat.