For the sauerkraut South Tyrolean style, remove the skin of the onion and put one half in the Reindl, put the other aside. Add bay leaf, sauerkraut, juniper berries, peeled and crushed garlic clove, peppercorns and a glass of water, cook on low heat with lid closed for about 45 minutes.
The cabbage is cooked when the water has boiled away. Next, finely chop the remaining half onion and fry it in butter in a frying pan. Add flour, brown and mix everything together into the cabbage.
Season with salt and bring to the table hot.