Summary

Ingredients

• 3 tablespoon lard
• 1 large onion (s)
• 1 kg sauerkraut (Filderkraut)
• 1 potato (s), peeled
• 1 apple, preferably a sweet variety
• 10 juniper berries
• 1 pinch (s) caraway seeds
• 4 slices pork belly (belly lobes)
• 4 slices roast beef, lean
• 4 sausages (liver sausages), fresh
• 4 sausages (greaves, blood sausages), fresh
• Vegetable broth, or meat broth, for pouring on
• white wine, to be poured on
• possibly pig`s feet and / or tails

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Instructions

1. Put the lard in a large, wide saucepan, melt it and steam the finely chopped onion in it until translucent. Tear apart the sauerkraut, add to the saucepan and steam briefly. Then fill up with enough broth that the cabbage is evenly covered. Grate in the potato and apple, add the juniper berries and caraway seeds. Stir in everything and cook gently on a low flame for about 45 minutes.
2. Then refill some white wine, add the belly lobes and the beef and cover with the lid and cook gently for another 45 minutes. As the icing on the cake, you can also cook other parts of the pork (see ingredients), which improves the taste of the herb.
3. Finally, let the liver and crackling sausages steep in the cabbage. The sausages should really only be heated through in the cabbage, under no circumstances should they be boiled, otherwise the skin would burst! Remove the meat and sausages and season the cabbage again if necessary.
4. To serve, fill the cabbage in a large bowl or casserole dish and fold it over with the meat and sausages. There is traditionally mashed potatoes and pea puree. Boiled potatoes, potato or bread dumplings would certainly also be conceivable, but then it is no longer typically Swabian.