Alsatian plate with Riesling cabbage

Name: Alsatian plate with Riesling cabbage
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 large carrots (approx. 250 g); 2 medium-sized onions; 1 Garlic clove; 1 sour apple; 1 Soup chicken (approx. 1.2 kg;; 7-10 Tbsp cut in half lengthwise); 1 can(s) (850 ml) Sauerkraut; 7-10 Tbsp salt, pepper; 3 Juniper berries; 1 Bay leaf; 2 (approx. 180 g) Mettenden; 200 ml Riesling wine; 7-10 Tbsp Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 large carrots (approx. 250 g)
2 medium-sized onions
1 Garlic clove
1 sour apple
1 Soup chicken (approx. 1.2 kg;
7-10 Tbsp cut in half lengthwise)
1 can(s) (850 ml) Sauerkraut
7-10 Tbsp salt, pepper
3 Juniper berries
1 Bay leaf
2 (approx. 180 g) Mettenden
200 ml Riesling wine
7-10 Tbsp Parsley

Directions

1
Peel carrots, onions and garlic. Wash the carrots. Chop onions and garlic. Wash, seed and dice the apple. Wash the chicken and possibly halve it
2
Put the cabbage with carrots, onions, garlic, apple, salt, pepper and spices in a pressure cooker (min. 4.5 l). Place the chicken and mead ends on top. Add Riesling and 1/4 l water, bring to the boil. Close the pot according to instructions and bring to the boil (see manufacturer). Then cook for about 25 minutes. (In a normal pot about 1 1/4 hours).
3
Evaporate and open pot according to instructions (see manufacturer). Take out the chicken, let it cool down a little
4
Remove carrots and sausage as well. Cut into pieces or slices. Remove the chicken legs and breast and remove the skin. Season the sauerkraut to taste again. Serve everything. Sprinkle with parsley. Served with: Boiled potatoes