Sauerkraut with apple and roast potato

PREPARATION

1. Heat the Big Green Egg with the Cast Iron Grid in place to 180 °C. Place the potatoes on the grid and roast them for 45 minutes. In the meantime, wash the sauerkraut then squeeze out the liquid. Wash the Golden rennets. Peel the onion and the garlic. Cut the onion into thin rings and mince the garlic.
2. Remove the potatoes from the grid. Place the Cast Iron Dutch Oven on the grid, heat a dash of oil in it then fry the onion and garlic. Add the spices and sauerkraut, and mix well. Pour the apple juice into the Cast Iron Dutch Oven and bring to the boil. Put the lid on the Cast Iron Dutch Oven and close the EGG’s lid. Reduce the temperature to approximately 150 °C and allow the sauerkraut to simmer gently for 45 minutes.
3. Towards the end of the cooking time, grate two of the Golden rennets and mix these through the sauerkraut. Leave the lid off the Cast Iron Dutch Oven and close the EGG’s lid so the liquid in the pan reduces.
4. Remove the Cast Iron Dutch Oven from the EGG when almost all the liquid has evaporated then raise the temperature to 180 °C. Slice the remaining two Golden rennets. Place them on the grid together with the roast potatoes and grill the apple slices on either side while the potatoes warm up. Distribute the sauerkraut across the plates and accompany with a roast potato and a grilled slice of apple.