Summary

Ingredients

• 800 g smoked pork, sliced
• 30 g lard
• 500 g sauerkraut
• 1 large potato (s), grated
• 1 apple
• 1 onion (s)
• some juniper berries
• 1 glass white wine
• liters ⅛ water
• parsley

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Instructions

1. Let the lard melt on the bottom of the pot over medium heat. Put in the sauerkraut loosely. Pour in the wine and water. Put the grated potato, the grated apple and the finely chopped onion on top. Add some juniper berries. Now put the not too thick Kassel slices on top (it can also be pork belly) and close the pot.
2. Cooking time:
3. When the valve has risen, 10 minutes. Never put the meat in the cabbage - that would increase the cooking time for the meat.
4. Season the finished dish to taste and serve on a hot plate with finely chopped parsley.
5. Serve with potatoes. Put them on at the same time as possible.
6. Variant:
7. Instead of wine and water, add pieces of pineapple from the can. Then take less fluid.