Champagne Herb

Steam the chopped onion in clarified butter until translucent before adding the chopped sauerkraut. Season with salt, sugar and crushed juniper berries, stir and immediately pour boiling hot tap water. Cover and cook gently for half an hour, keeping the cabbage crispy. Finally, add the grated pineapple pieces and season again with sweet and sour spices. Now open the piccolo, bubble it over the kitchen herb, stir it through and put it on the warm plate right away.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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