Braised cabbage Bavarian white wine


700 grams of sauerkraut,
1 onion,
1 apple,
50 g of bacon,
50-100 ml of white wine (or apple juice)
1 tbsp. Spoon flour,
1 tbsp. spoonful of sugar,
vinegar to taste,
2 bay leaves,
cumin to taste,
Salt to taste.

1. Finely we shall cut onions. Apples are cleaned from skin and seeds, and less often in small chunks.

2. Ham Melt in a frying pan. Sauté the onion in lard, then add the apples and fire away over medium heat for 3-5 minutes.

3. Add in zazharku flour and fry 3 minutes.

4. Add the sauerkraut, salt, sugar, cumin and white wine. Stir and carcass 30-40 minutes under the lid over medium heat until tender.

Braised cabbage Bavarian delicious as hot and chilled.


Bon Appetit!

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