The sauerkraut recipe takes a few weeks to make. You can opt for store-bought sauerkraut.
1. Sauerkraut Toss the cabbage and salt together until the salt is evenly distributed. Set aside covered for an hour, repeat this process about 3 times until the cabbage has formed enough liquid. Add the bay leaves and toss through again. Spoon into a sterilised jar and refrigerate for 4-6 weeks until well fermented.
2. Beer onions In a cast iron or heavy bottomed pan, melt the butter over medium high coals. Add the onions and caraway seeds and cook for 5 minutes or until the onions begin to soften. Move to a cooler part of the fire. Add the beer and honey and simmer until the beer has almost evaporated and the onions are dark and caramelised. Season with salt and pepper and set aside.