Summary

Ingredients

• 1 kg sauerkraut
• 2 onion (s), red
• 1 clove garlic
• 1 apple
• 1 tablespoon butter, 20 g
• 1 tablespoon sugar
• 400 ml broth
• 1 tablespoon lemon juice
• 1 tablespoon white wine vinegar
• salt and pepper
• 1 bay leaf
• 600 g Kasseler

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Instructions

1. For the sauerkraut, put it in a bowl and cover it with water. Then the onions are peeled, quartered and sliced.
2. The apple is removed from the core, eighth and also cut into slices. Now heat a saucepan and melt 1 tablespoon of butter in it, then fry the apples and onions over medium heat for about five minutes, then add 1 tablespoon of sugar and fry for another two minutes.
3. In the meantime, drain the sauerkraut, squeeze it out and add 2/3 to the saucepan and cook for another two minutes.
4. Now deglaze the sauerkraut with 100 ml of the stock, the lemon juice and the white wine vinegar, stir well and let it reduce. Then turn the flame down to low and pour in the remaining 300 ml of stock. Season everything with salt, pepper and a bay leaf and simmer for 60 minutes.
5. After the cooking time, fold in the remaining sauerkraut and cut the meat into four pieces, add these and allow to warm up.
6. Now is the time when you can cook your side dishes, in the video potatoes, because the main course is waiting for the side dishes.