Makes: 10 portions. Cooking time: 2 hours. Oven temperature: 175°C.
— 1½ kg Sauerkraut
— 3 whole carrots
— 2 whole onions
— 1 bouquet garni
— 1 muslin bag containing peppercorns, juniper, berries, coriander seeds and cloves
— ½ liter dry white wine
— 500 grams streaky bacon
— 450 grams bacon fat (slices)
— 500 grams thickly sliced garlic sausage
— 10 boiled potatoes
(1) Place half the cabbage into the saucepan in which the cabbage is to be braised. Place in the whole vegetables, bouquet garni, muslin bag and streaky bacon. Add the remainder of the cabbage and white wine.
(2) Place the slices of bacon fat on top, buttered greaseproof paper and lid.
(3) Braise for about 1 hour.
(4) Remove the streaky bacon and place in the garlic sausage. Continue to braise until the cabbage is cooked.
(5) Serve in an earthenware dish; garnish with slices of sausage, bacon, carrot and boiled potato.