For ➍600 g Kasseler rib
200 g salted bacon (piece)
4 Frankfurter sausages
200 g Polish sausage
200 g of smelt (piece)
2 pork hams (shank pieces)
1 kg sauerkraut
3 onions, chopped finely
2 dl white wine (f.i. Riesling)
2 Jonagold apples, grated (optional)
4 bay leaves
2 cloves
6 juniper berries
6 peppercorns
1 ts coriander seeds
2 tbs lard (lard) or butter
mustard
salt
700 g potatoes
Put a large casserole over medium heat. Melt some of the lard (or butter). Cook onions gently. Optionally, add the apple to the onion. Add the sauerkraut. Stir until well blended. Put off the fire. Except for the hams and Franfurter sausages, cut the meat into large pieces.
Crush the cloves, peppercorns, juniper berries and coriander seeds in a mortar. Put in a coffee filter and close with kitchen string.
In a large casserole melt some lard (or butter) over medium heat. Place the bacon in the hot lard and fry briefly. Spoon over a layer of sauerkraut. Spread the other meat pieces over it. Spoon in another layer of sauerkraut. Add the sausages and herbs in the filter. Spoon the rest of the sauerkraut into the pot and pour the wine over it. Let simmer for at least 1 h over low heat.
Meanwhile boil the potatoes.
Add some salt to the sauerkraut when necessary.
Serve sauerkraut with some pieces of meat and potatoes. Add a lick of mustard to the plate.
Preserving green cabbage through a lactic acid fermentation process (pickling) way was discovered by the Chinese in the year 221 BC. The Chinese needed to a way to provide good nutrition to the builders of the Great Wall of China during the winter months. They preserved cabbage by soaking it in rice wine.
The tradition of pickling green cabbage was introduced into Europe in the 13th Century by the Mongolians, who brought the Chinese 'suan cai' ('sour vegetable') with them. Its popularity began in Eastern Europe, then quickly spread throughout Western Europe.
