A delicious strawberry recipe!
Remove the skin from the onions and apples, core the apples, cut both into narrow leaves and stew in goose fat for about 5 min until light and soft. Add the sauerkraut and mix with the apples and onions. Pour in the Riesling so that the cabbage is covered. Season with juniper, garlic and caraway seeds. Place the carrot whole on top.
Remove the cabbage with a greased piece of greaseproof paper, add the grapes and let them sit for a short time.
The Offenburg sauerkraut is served with the pheasant or the butcher’s plate.
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