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 Cuisines > German cuisine > Search results
Swabian sauerkraut
3 cups sauerkraut
1 small onion
1 tbs pork lard
2 slices side pork
1 small potato, grated raw
3 c meat broth
1 tbs sugar
1/2 tsp salt
1/4 tsp white pepper
1/2 c white wine
1 herb bag, 20 juniper berries,
1/2 tsp caraway seed,
1 bay leaf (bouquet garni)

Melt lard in a pot on top of stove. Meanwhile, dice onion and cut side pork (bacon) into small pieces. Simmer the onion and pork lightly in the melted lard. Add the drained sauerkraut and broth. Add sugar and spices, including the herb bag (a bouquet garni can be made using either a small porous container for that purpose, or a small square of cheesecloth doubled several times and tied at the neck with a piece of string after the herbs are placed inside). Cover and simmer for about one hour; 30 minutes into the cooking, remove the herb bag and add the grated potato to thicken the mixture. Just before serving, add the wine to taste.  
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