Summary

Ingredients

• 1 gr.can sauerkraut, drained weight 770g
• 125 g ham, (cubed cured ham)
• 2 medium onion (s)
• 2 cloves garlic
• 1 tablespoon caraway seeds, whole
• 1 teaspoon peppercorns, black
• 1 teaspoon mustard seeds
• 1 teaspoon mustard, medium hot
• 1 teaspoon paprika, noble sweet
• 1 teaspoon stock, grained
• 5 bay leaves
• 10 juniper berries
• 1 pinch (s) salt
• 1 pinch (s) sugar
• 1 carrot (s)
• 300 ml water
• 200 ml beer
• 3 tablespoon butter

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Instructions

1. Heat the butter in a large saucepan. Sweat the peeled, halved and diced onions in it until translucent. Then add the ham and fry until the ham is crispy and the onions are lightly browned. Add the peeled and finely chopped garlic and sauté briefly. Add the sauerkraut (do not drain beforehand) and stir well. Meanwhile, bring the water to a boil in a separate saucepan and add the stock, mustard and paprika. Pour into the cabbage and bring to the boil.
2. Crush the mustard seeds, caraway seeds and peppercorns in a mortar and place on the cabbage. Spread the juniper berries and bay leaves on the cabbage. Pour the beer flat over the herb so that the spices are distributed in the herb - do not stir!
3. Wash the carrot, peel it and place it whole in the cabbage so that it is covered with liquid. Let the sauerkraut simmer gently in a closed saucepan over medium heat for about 1 hour.
4. After 1 hour, remove the lid and cook the cabbage for about 30 minutes with the pot open, stirring occasionally. Add sugar and salt to taste.