Sauerkraut with meat

• onion↗4

  sliced

• white wine↗200ml ml
• white wine vinegar↗100ml ml
• thyme↗1 tbsp tbsp

  leaves

• star anise1
• fennel seeds↗1 tsp tsp
• black peppercorns1 tsp tsp
• carrot↗2

  sliced diagonally

• celery stalks↗2

  cleaned of fibrous part and cut into 4 pieces

• garlic cloves↗8
• savoy cabbage↗1

  cut into 8 pieces

• German garlic sausages↗6

  (or quality chipolatas)

• whole piece of smoked bacon↗400g g

  skin removed and cut into large pieces

• chicken broth↗400ml ml
• mashed potatoes

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 160°C/140°C fan/gas 3. Heat 1 tbsp of vegetable oil in a large oven‑proof pot or heavy skillet. Sauté the onion for 10–15 minutes until soft. Add the wine and vinegar together with the herbs and spices, and reduce to a glaze.

2. 2

   Add the carrots, celery and garlic to the pan, mix well, then place the cabbage wedges on top. Arrange the sausages and bacon between the cabbage pieces, then pour in the chicken broth. Place the pan on the heat, bring to a gentle boil, then cover and bake in the oven for 1 hr 30 mins, stirring halfway through.

3. 3

   When ready, serve in bowls with mashed potatoes, if desired.