Quality sauerkraut
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Finely chop the onion and put it in olive oil. Add the cabbage drained of juice and finely chopped. Leave it to harden for about 10 minutes, add more oil if necessary and quench with white wine. Add about 2 times enough water to cover and let it boil over low heat. Season with salt if needed (cabbage was quite salty, I did not add salt), pepper and thyme, and at the end add finely chopped dill.
It can be served for fasting or with sausages fried separately
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