Not very many know that Sauerkraut is very tasty together with pineapples. There is a funny story connected to the pineapples: Emperor Karl V. did not want to eat these strange looking fruit that his men brought from their discovery journeys. He was afraid that this fruit might be poisoning. Well, after 600 years we know that pineapples are a great source for vitamin B1, B2, B6 and C. Its protein-digesting enzyme bromelain seems to help digestion at the end of a high protein meal.
2 small onions
30 g ghee or butter
1 can Sauerkraut (800 g)
2 bay leaves
6 juniper berries
1/8 l Sekt (German foam wine)
salt, pepper, 2 tbsp sugar
1 small pineapple fresh (800 g) or from the can but unsweetened
Cooking Instructions Pineapple Sauerkraut
1. Peel onions, cut them in half, then cut half rings; saute them in the butter or ghee.
2. Add Sauerkraut, bay leaves, juniper berries, Sekt, salt, pepper and sugar and let it simmer for 10 minutes.
3. Cut six pieces out of the pineapple; cut the stem off and cut of the peel, cut in cubes.
4. Add pineapple to the Sauerkraut and let it simmer another 20 minutes.
5. Spice it if necessary.
Serve with boiled potatoes and Kassler.
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