Rinse sauerkraut once in a baking bowl, squeeze, loosen. Remove the skin from the onions and apple, peel and degerminate the garlic clove and dice everything together.
Melt lard in a large saucepan at high temperature, sauté the chopped ingredients for 5 minutes.
Gradually add the sauerkraut, spices and perhaps sugar. Mix well.
Extinguish with clear soup and white wine.
Cover and cook at low temperature for 2 to 4 hours.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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