Sauerkraut

OK, this really does not involve much cooking, so it's more for the picture than anything else. Rinse the sauerkraut (sold in bags or cans depending on the country), put in a pan with sliced onion, and equal parts of water and white wine (I used 800 gr cabbage, 1 onion, and 2 dl each of the liquids) and simmer for at least an hour. Served here with chicken-apple sausages.