A delicious strawberry recipe!
Sauté shallots with a little butter in a saucepan until soft, add garlic.
Add wine and remaining ingredients to the sauerkraut in the saucepan. Mix with a fork, season with pepper and season with salt. Cover and cook for twenty minutes. The liquid should be completely evaporated, perhaps remove the lid and reduce over high heat. Stir in butter and dress. In this way, the cabbage still has bite, but should no longer be hard.
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