Ingredients:
1 bag of Sauerkraut Machland
100 g of speck
1 onion
100 ml water / brine
1 teaspoon ground cumin
salt
Procedure:
Drain the juice from the sauerkraut.
Cut the bacon and onion into small cubes.
In a pot, first fry the bacon, then add the onions and let them brown.
Add the cabbage and stir.
Pour in water (or brine) and season with cumin and salt.
Now let the cabbage simmer for just a moment and it is ready.
