Pointed Cabbage Filderstadt Sourkraut with Bloodpudding

This is a blood sausage week. 

I bought a smoked hard one in a casing this time at my local butcher. A lot better to fry in the pan. It wont dissolve to a mush.

But the star of this dish is the sourkraut. The area around Stuttgart is not only famous for Porsche or Mercedes, but for large fields of cabbage. 

A special kind is the pointed cabbage, it has softer leaves then the round cabbage.

Since Germans love Sauerkraut, a lot of these poineted cabbages are fermented. I bought this can in a Supermarket in Böblingen, near the Motorworld, when I visited the 2 car museums last year.

I haven't seen this kind of sourkraut made from pointed cabbage here in my region

To give the cabbage a less sour note, I used an apple together with a large onion and a glass of white wine.

Juiniper berries and caraway seeds together with salt and pepper were the seasoning.

Recipe:

400 g can Filderstadt sourkraut

2 tbsp vegetable oil

1 large yellow onion

1 red Elstar apple

1 tsp caraway seeds

10 juiniper berries

150 ml white wine

200 g smoked blood sausage

Give the chopped onions 3 min in oil to get a little soft. Add the kraut and the chopped apple (skin on). Stir well.

Now add white wine and all the seasoning. Bring to a boil, cover with a lid, reduce the heat and cook 15 to 20 min.

During that time fry the blood sausage in a little oil, skin on.