Cabbage relish

• ½ litre (16 fl oz) tin of sauerkraut
• 2 onions, chopped

Chop the sauerkraut as finely as possible and mix with the chopped onions. Put the butter into a frying pan to melt and fry the sauerkraut and onion until soft. Meanwhile mix the vinegar and honey and bring to the boil in an enamel saucepan. Mix all together and press through a sieve. Heat again quickly and add the salt and pepper. Serve with goose and boiled or roast meat.