Ingredients

The following ingredients have 4 Servings
  • 1 lb sauerkraut (500 g, See note 1)
  • 1 medium onion
  • 1 large apple
  • 1 tablespoon sunflower oil
  • 1 tablespoon granulated sugar
  • 1 teaspoon black peppercorns
  • 6 cloves
  • 1 teaspoon juniper berries
  • 3 bay leaves
  • 1 large potato (about 200 - 250 g/ 7 - 9 oz)
  • 1 cup chicken stock (8.5 fl.oz/ 250 ml, See note 2)

Instruction

  • Drain the sauerkraut. Finely slice the onion and the apple. Set aside.
  • Heat the oil in a saucepan and cook the apple and onions for about 3-4 minutes, until the onions are translucent.
  • In the meantime, finely grate the potato. Set aside.
  • Sprinkle the sugar on top of the onion and apple slices, stir lightly and let the sugar caramelize for a couple of minutes. Keep an eye on it and don't let it become too dark, it should be only lightly caramelized.
  • Add the peppercorns, cloves, juniper berries, bay leaves, sauerkraut, grated potato, and stock. Stir well.
  • Simmer: Bring to a boil, turn the heat down to medium-low, cover and simmer for 30 minutes.