SAUERKRAUT

Makes 6 servings

1 yellow onion, peeled, cored, thinly sliced
2 TBL duck fat, lard, or butter
3 cups sauerkraut
1 crisp green apple, grated
½ bay leaf
3-4 juniper berries
¼ tsp black peppercorns, prefer Tellicherry
Pinch of caraway seed
2 oz chicken stock
2 oz dry Riesling or another German-style wine
Optional: 1 TBL Kirsch

In a shallow pan, cook onion in fat over low heat, covered, stirring occasionally for 5 mins without coloring onion. Rinse sauerkraut under once cold water and drain well. Add sauerkraut, grated apple, and remaining ingredients to onion, cover, and cook for 15 minutes, until sauerkraut is wilted.

A FURTHER SUGGESTION:
Serve with the boudin blanc Paula Wolfert’s Tomato Condiment her book The Cooking of Southwest France, there served with pot au feu. I’ve found it to be a delicious alternative to the traditional mustard accompaniment to Boudin blanc.

TOMATO CONDIMENT
Peel and dice 1 shallot and cook in 1 tablespoon olive oil for 3 minutes until cooked but still crisp. Add 1 fourteen-ounce can whole tomatoes, crushed with your hand of a spoon. Add a pinch of piment d’espelette and a few drops of vinegar. Cook for 10 mins, keeping the tomato fresh and bright. Cool to room temperature and 2 teaspoons chopped parsley.

Sauerkraut