Brown the onion pieces and the finely diced bacon in the hot fat until light brown. Cut the peeled apples into pieces, add them and cook over low heat until mushy. Then add the loosened sauerkraut with the juniper berries and cook for about 20 minutes at low heat until soft. Add a little water. Add the sausage cut into slices.
In the meantime, in another saucepan, boil the chopped white cabbage with the mushrooms in a little water until soft. Mix it with the sauerkraut, add the peeled and diced tomatoes, bring to boil and season with salt, pepper and maybe a little sugar and cook for 30 minutes. If necessary, add a little more water. Season the dish and serve with whipped cream on top.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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