German style sauerkraut


  • 1 large head of cabbage
  • 1 large sour apple
  • 1 large onion
  • 0.5 liter dry white wine
  • 3 tablespoons butter
  • juice of one lemon
  • 5 tablespoons raisins
  • 2 tablespoons cumin
  • 4 tablespoons sugar
  • ground pepper
  • salt

Preparation method (receipt)

Remove outer leaves from the cabbage, cut the stalk,chop finely. Chop finely the onion, grind the cumin. Mix the cabbage, onion, cumin, salt, 3 tablespoons sugar, lemon juice and 125 milliliters dry white wine, marinate for an hour. Melt the butter in a saucepan, add the remaining sugar and bring it to light brown color, stirring occasionally. Peel the apple, cut, place into a saucepan and caramelize. Add the fermented cabbage, raisins, pour wine and stew under a cover on low heat for an hour.

cabbage apple onion white wine butter lemon raisin caraway sugar pepper salt