Palatine liver dumpling with sauerkraut and grapes



200 g sauerkraut
1 shallot
1 tbsp olive oil
50 ml apple juice (or if desired wine or water)
90 g grapes
2 Palatine liver dumplings
750 ml vegetable stock
Salt (Fleur de Sel)


1. Peel and finely dice the shallot. Heat the olive oil in a saucepan and sweat the shallot. Add the sauerkraut and apple juice. Simmer at medium heat for 20 minutes and season with salt and pepper.

2. Meanwhile, simmer the liver dumplings in vegetable stock for around 10 minutes (see packaging instructions).

3. Wash and halve the grapes and add to the sauerkraut and dumplings when serving.

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