Vintner`s Herb
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 1 hr 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- g 1,500 sauerkraut, fresh, raw, unheated
- 500 g rapes, seedless if possible
- 75 g clarified butter
- 2 bay leaves
- 1 ½ liters water
- 3 juniper berries
- salt
- 1 tablespoon, leveled sugar
Print Recipe
Pin Recipe Instructions
- Heat clarified butter in a large saucepan and add raw sauerkraut, bay leaves, juniper berries and water. Cover and simmer over low heat for approx. 90 minutes. Stir frequently (if you use preserved, pasteurized sauerkraut, you can shorten the crawling time to 30 minutes. But the following applies: simmering longer improves the aromas. Wilhelm Busch`s widow Bolte already acted according to the motto: What she raves about when it warms up again ).
- Wash the grapes and remove the stems. Season the cabbage with salt and sugar. Fold in the grapes and let them steep for another 10 minutes. The grapes soften the taste and make the herb more fruity.
- Very suitable as an accompaniment to an autumn or winter menu. Also goes well with sausages.
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