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Sauerkraut (Preserved Cabbage or White Cabbage)

4 servings

Ingredients

• sauerkraut (as needed)
• water (a little)
• butter (a little)
• lard (a little)
• peppercorns (a little)
• juniper berries (a little)
• caraway seeds (a little)
• potato starch or raw grated potatoes (a little)

Instructions

1. Carefully remove the cabbage from the barrel, discard the outer parts that were against the sides and have poor color, and squeeze the cabbage firmly.
2. If the sauerkraut is too sour, pour some cold water over it and squeeze it thoroughly – but do not water it down.
3. Cook the cabbage in moderately boiling water and plenty of fat, half butter, half lard, preferably in a ceramic cooking pot, tightly sealed, in a short broth with a few whole peppercorns until tender.
4. Optionally, also add some juniper berries and caraway seeds, tied in a small cloth, to cook along.
5. Before serving, thicken the cabbage with a little potato starch or raw grated potatoes.
6. Serve with boiled potatoes, mashed potatoes, or pea purée.

Modernized from a treasured 19th-century German cookbook.