Sauerkraut and potato dumplings

Step 1/4

• 2 onions

• cutting board
• knife

Peel and finely dice onion.

Step 2/4

• 40 g butter
• 200 g bacon
• 500 g sauerkraut

• small saucepan

In a small saucepan, melt some of the butter over medium heat, add onion and bacon, and sauté for approx. 3 – 5 min. until bacon is crispy and onions are translucent. Add sauerkraut, stir thoroughly to combine, and cook for another 2 – 3 min.

Step 3/4

• 1 tsp sugar
• 2 bay leaves
• 5 juniper berries
• 250 ml beef stock
• salt
• pepper

• measuring cup

Add sugar, bay leaves, juniper berries, and beef stock. Season to taste with salt and pepper. Stir thoroughly and continue to cook for another approx. 8 – 10 min. until sauerkraut has absorbed most of the beef stock.

Step 4/4

• 30 g butter
• 500 g potato dumplings
• parsley for serving

• large frying pan

In a large frying pan, melt rest of butter over medium heat, add potato dumplings, and fry for approx. 3 – 5 min. until both sides are golden brown. Mix together with sauerkraut, stir thoroughly, and continue to sauté for approx. 3 – 5 min. until evenly heated. Garnish with chopped fresh parsley, if desired. Enjoy!

Enjoy your meal!