- 1 kg (2 lb 3.3 oz) white cabbage
- 2 l (8 1/2 cups) water
- 100 g (3.52 oz/6 tbsp) salt
- 6 g (0.21 oz/1 tbsp) caraway seeds
- 50 g (1.76 oz) onion
- 5 g (0.07 oz) garlic
- 1 bay leaf
- 2 juniper berries
- 25 g (0.88 oz) beef fat
- 50 g (1.76 oz) Granny Smith apple
- 25 g (0.88 oz) potato
- 75 ml (5 tbsp) Reisling wine
Four weeks before serving, ferment the cabbage. Use a Robot coupe® to finely cut up the cabbage. Mix with the water, salt, and caraway seeds in a large container. Cover the surface with parchment (baking) paper and an airtight lid. Let the cabbage ferment in a cool place away from light for at least 4 weeks, then take the cabbage out of the brine.
Peel and finely slice the onion and garlic. In a pan, sweat with the bay leaf and juniper berries in the beef fat for a few minutes. Clean 500 g (1 lb 1.6 oz) fermented cabbage several times in plenty of water and drain well. Peel and shred the apple and potato. When the onion is soft, add the apple, potato, fermented cabbage, and wine. Sweat over medium heat for 45 minutes until the cabbage is soft and half of the liquid in the pan has evaporated.
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