Champagne Herb

Sauté the bacon cubes in hot butter until soft. Extinguish with wine and cook a little. Add the onion with the cloves.

Squeeze the sauerkraut, pluck it and add it to the dish.

Mix everything well. Season with sugar and salt. Stew. After 15 minutes, remove the onion.

Pour the champagne or sparkling wine over the cabbage and serve on the spot. It goes well with roasted game, pheasant or partridge.

Tip: Fresh grapes can be mixed into the cabbage just before adding the champagne.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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