Sweet & sour cabbage
800 g sauerkraut
100 g bacon cut in strips
2 sour apples, peeled and coarsely grated
5 juniper berries
1 tl whole caraway seeds
1 dl smetana (sour cream)
2 tbspdark syrup
30 g tomato purée
In a saucepan, combine sauerkraut, bacon, grated apples, juniper berries and caraway seeds. Add water, so much that the cabbage is just covered. Bring to a boil and continue cooking for one hour. Remove excess liquid, if necessary. The cabbage should be moist. In the saucepan, add smetana, tomato puréeand syrup. Bring again to a boil and simmer at low temperature for another 15–20 minutes.