Sauerkraut

For the sauerkraut, sauté the finely diced onion in the butter until golden brown. Add the drained sauerkraut and spices, cover and simmer over low heat until soft.

Finely grate the potato and add to thicken. Simmer briefly.

Preparation Tip:

From my grandmother I have the tip to always season the cabbage with a little frying fat (lard and juice from the roast pork). So we will the sauerkraut a little heartier, but fits and tastes especially good with roast pork! For the "healthy version" you can also omit it.

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