Barley Sauerkraut

For all those who love strawberries:

Heat fat and briefly sauté shallot slices in it.

Add pearl barley and sauerkraut and extinguish with wine. Add enough water to cover the cabbage well.

Add the spice bag and cook the sauerkraut over low heat with the lid closed. Stir frequently. The barley will swell and at the same time give a light binding. When the cabbage and the barley are soft, season strongly with salt and freshly ground pepper. Round off with honey.

Serve with: Game

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