Heat lard in a saucepan. Peel onions, cut into thin slices and fry in lard for 3 min until translucent. Add sauerkraut on top. Fill up with beef broth and wine. Stir in peppercorns and juniper berries.
Clean and rinse the carrot. Place uncut on top of cabbage. Top with the rinsed, patted dry ribs. Cover and steam for 45 minutes until tender. Remove ribs and carrot and keep warm.
Season sauerkraut with salt, pepper and sugar. While cabbage is cooking, steep sausages in a saucepan of hot (not boiling hot!) water for 10 min. Turn cooked ham into rolls. Arrange sauerkraut on a large platter. Surround with sausage and ham rolls. Cut carrot into slices with a crayon. Garnish cabbage with it. Place ribs on cabbage on edge and garnish on the spot.
Calories per person: about 765/3200 J.
can be served.
A Gewürztraminer from Alsace or possibly a cool beer goes well with this hearty dish.
Tip: Use your favorite ham – then your dish tastes twice as good!