Summary

Ingredients

• 1 kg sauerkraut
• 1 large onion (s)
• 0.5 liter ½ vegetable stock, strong
• 2 bay leaves
• 3 carnation (s)
• Whole Pimento
• 50 g butter
• 4 pear (s), firm (Williams, Abate or similar)
• 1 small onion (s)
• 150 g ham, cooked, sliced
• salt and pepper

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Instructions

1. Cut the large onion into cubes. Melt the butter, add the onion and sauté. Then add the sauerkraut, pull apart and stir in the onion. Sauté sauerkraut briefly, then deglaze with 1/2 l strong vegetable stock, add bay leaves, cloves and allspice, bring to the boil and simmer covered for approx. 45-60 minutes. Stir frequently.
2. In the meantime, wash the pears, cut them in half and remove the core. Place the cut side down on the cabbage for the last 15-20 minutes. Let simmer on a low flame.
3. Cut the small onion and ham into small cubes. Brown and crispy in a small pan with olive oil.
4. Remove the pears from the cabbage, season the sauerkraut with salt and pepper and place in a bowl. Now place the pears with the cut side up on the cabbage and fill the onion and ham mixture into the hollows.
5. Potatoes of all kinds or potatoes go well with it.