Summary

Ingredients

• 100 g bacon, mixed, smoked, diced
• 1 tablespoon, leveled pork lard
• 1 large onion (s), diced
• 0.5 liter ½ meat broth or vegetable broth
• 1 bay leaf
• 5 juniper berries
• 1 kg sauerkraut
• salt and pepper
• 1 large potato (s)
• 600 g smoked pork or 8 sausaes

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Instructions

1. Fry the bacon in the lard until crispy. Fry the diced onion in it until brown. Pour in the broth and add the bay leaf and juniper berries. Add the washed and squeezed sauerkraut. Season with pepper and salt and let the cabbage simmer for a good 1.5 hours. For the last 20 minutes, cook smoked pork or sausages of your choice and taste on the sauerkraut. Peel and grate a thick potato, add to the sauerkraut and bring the cabbage to the boil again.
2. The sauerkraut tastes best if you cook it the day before and slowly warm it up again. It is also very easy to freeze when cooked this way.