Sauerkraut Basic Recipes – The Traditional

Slowly fry the bacon cubes in clarified butter, add the onions and sauté until translucent. Deglaze with the vegetable soup and white wine. Add the sauerkraut and the spice bag, bring to the boil and cook for 35 minutes with the lid closed.

Grate the peeled potatoes with the Bircher grater directly to the sauerkraut and simmer on low heat for 10 minutes so that the potato starch can bind the liquid. Remove the spice bag and season the cabbage to taste.

Our tip: Use bacon with a fine, smoky note!

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