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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot or Dutch oven, heat the drippings. | 2. Add the sliced onions and apples, cooking until onions get transparent, but not colored. | 3. Add the sauerkraut. | 4. Add the stock or water, and the onion with the cloves, bay leaf, juniper berries, salt and sugar. | 5. Cover pot, and cook over low heat for about 45 minutes. | 6. *Ifwater has been used instead of stock, add a piece of lean bacon or pork to the cabbage to improve the flavor. | 7. When the cabbage is done (after about 45 minutes), thicken the mixture with the grated potato (or corn flour mixed with water). | 8. Remove the bacon/pork from the sauerkraut and season with salt and freshly ground pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sauerkraut	2		rinsed squeezed	80.8996	18.2237	3.8747	0.5961
onion	3		peeled sliced	192.0	44.832	5.28	0.48
onion	1			192.0	44.832	5.28	0.48
clove	2			11.508	2.7523	0.2507	0.546
apple	2		peeled cored sliced	105.6	28.072	0.594	0.28600000000000003
bacon dripping	3	ounces		75.65	0.0	16.83	0.425
water	8	ounces		0.0	0.0	0.0	0.0
bay leaf	1			-	-	-	-
juniper berry	3			75.65	0.0	16.83	0.425
salt	1/4 - 1/2	teaspoon		-	-	-	-
sugar	1/4 - 1/2	teaspoon		0.0	0.0	0.0	0.0
potato	1		peeled grated	-	-	-	-
bacon	1/4		lean	9.04	0.0756	0.6376	0.6772
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.