750 g sauerkraut (previously cooked and fermented cabbage)
2 apples
2 onions
50 g butter
1 teaspoon juniper berries
2 bayleaves
0,5 l riesling (German dry white wine)

Cut the onions and gently fry them in olive oil. Cut the apples and combine with the sauerkraut and the spices in a casserole. Pour in the wine and allow to cook carefully for 30 minutes. If desired, you can add some slices of smoked pork loin. Leave to cook over gentle heat for a further 30 minutes. Serve with potato puree.