Peel the onions and garlic clove and cut into fine rings. Peel the apple, cut it in half, remove the core and cut it into pieces.
Put clarified butter in a frying pan and caramelize 3 tbsp sugar with 3 tbsp water in it, add half of the onions, the garlic clove and the apple pieces and steam.
Put the sauerkraut in a sieve, rinse and add to the apple in the frying pan, season with salt and pepper. Fill a tea filter with the spices and put it into the sauerkraut form, so it is easier to remove the spices again. Add white wine and 200 ml of water and simmer on low heat for 45 minutes with the lid closed.
Dice the bacon and sauté with the remaining onions and 1 tbsp. butter until translucent, add the flour and toast lightly.
Remove the spices from the cabbage and stir in the cabbage.
Rinse the grapes and mix with 1 tbsp sugar, sauté lightly in a frying pan, add 1 tbsp water and toss briefly, mix into the cabbage and bring to the table.
Our tip: Use bacon with a subtle smoky note!
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