ingredients
1Boutefas of approx. 1.8 to 2 kg each (the rest can be eaten wonderfully cold or warmed up again on the cabbage)
500gIf necessary, rinse the sauerkraut briefly with warm water and only then use it
2fresh bay leaves
1 teaspoonblack peppercorns
5cloves
5juniper berries
to tasteWater or broth or both mixed in half
to tasteSalt and pepper from the mill
2.5dlcream