Frankfurter Ripperl with Cabbage

For those who love strawberries:

Bring water to a boil with the onion laced with clove and bay spice, pour in the ribs and do three min, then steep for 20 min.

Heat the lard in a saucepan, sauté the diced onion until soft and add the chopped sauerkraut. Add the bay leaf spice, juniper berries and the apple cut into slices and braise everything together a little bit. Pour the wine and simmer for about 40 minutes with the lid closed. Serve with ribs and mashed potatoes.

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