Sauerkraut

For the sauerkraut, rinse the cabbage with cold water, squeeze and shred with a fork. Peel the apple, cut into eighths, remove the core and cut into slices. Peel the onion, halve it, cut it into strips and chop the bacon into small cubes.

Heat the clarified butter in a saucepan and fry the bacon in it. Sauté the apple and onion for a few minutes over medium heat. Add the sauerkraut, pour in the soup and season lightly with salt.

Put the pressed juniper berries, bay leaf and caraway seeds in a tea bag, close with kitchen twine and add to the cabbage. Season with sugar and ground pepper. Place the bacon rind on top. Cover the cabbage and cook over low heat for about 1 hour.

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