Cooked Sauerkraut (german Style)

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 lbs sauerkraut, well rinsed and squeezed dry
• 3 onions, peeled and sliced
• 1 onion, stuck with
• 2 whole cloves
• 2 apples, peeled, cored and sliced
• 3 ounces lamb drippings or 3 ounces bacon drippings
• 8 ounces stock (see *) or 8 ounces water (see *)
• 1 bay leaf
• 3 juniper berries
• 1/4-1/2 teaspoon salt, to taste
• 1/4-1/2 teaspoon sugar, to taste
• 1 large potato, peeled and grated (or corn flour)
• 1/4 lb lean bacon (optional) or 1/4 lb lamb (optional)
• fresh ground black pepper

Recipe

• 1 in a large pot or dutch oven, heat the drippings.
• 2 add the sliced onions and apples, cooking until onions get transparent, but not colored.
• 3 add the sauerkraut.
• 4 add the stock or water, and the onion with the cloves, bay leaf, juniper berries, salt and sugar.
• 5 cover pot, and cook over low heat for about 45 minutes.
• 6 *ifwater has been used instead of stock, add a piece of lean bacon or lamb to the cabbage to improve the flavor.
• 7 when the cabbage is done (after about 45 minutes), thicken the mixture with the grated potato (or corn flour mixed with water).
• 8 remove the bacon/lamb from the sauerkraut and season with salt and freshly ground pepper to taste.