German sauerkraut

For the German sauerkraut, first drain the brine and briefly rinse the cabbage under cold water if it tastes very sharp and sour. Let it drain thoroughly in a sieve. Meanwhile, finely chop the onion and coarsely grate the peeled apple.

Melt the lard in a heavy-bottomed pot and sweat the chopped onion over medium heat. Take your time. Fry it for about 5 minutes, stirring now and then, until it softens and starts to turn a light golden color.

Add the drained cabbage to the softened onion, along with the caraway, crushed juniper berries and the bay leaf. Toss everything briefly so the contents of the pot warm through and coat evenly in the fat and spices.

Pour in the white wine and let it bubble for a minute so the alcohol cooks off. Then add the warm stock and stir in the grated apple, which gently sweetens the dish.

Cover with a lid and braise over low heat for about 30 minutes. Stir occasionally so nothing catches, and add a splash of stock or water whenever it looks dry.

Season the finished side dish with a pinch of sugar and salt so the sourness and sweetness sit in a pleasant balance. Fish out the bay leaf and any larger pieces of spice before serving.

Serve warm as a hearty side with smoked meats, sausages, roast pork knuckle or pan-fried frankfurters.