Choucroute-Style Sauerkraut

• 5 pounds green cabbage (about 2 large heads)
• 1/2 bottle (about 1 3/4 cups) Riesling
• 3 slices bacon, coarsely chopped
• 1 1/4 teaspoons ground coriander
• 1/2 teaspoon black peppercorns
• 18 teaspoon ground white pepper, plus more to taste
• 1 1/2 teaspoons salt, plus more to taste
• 14 juniper berries
• 1 ounce fatback, finely diced
• 1 large onion, thinly sliced

1. Quarter the cabbage heads, cut out and discard the tough cores and rinse the cabbage well.
2. Cut into thin wedges and combine in a large pot with the Riesling, bacon, coriander, peppercorns, white pepper, salt and 10 juniper berries.
3. Cover and simmer for 1 1/2 hours, stirring very occasionally.
4. Meanwhile, heat the fatback in a small saucepan over medium-low heat until you have about a tablespoon or more of fat.
5. Add the onion and remaining juniper berries.
6. Cover and cook until onions are almost completely melted, 30 to 40 minutes.
7. Add onions to the cabbage and continue cooking.
8. When the cabbage is extremely soft, remove it from the heat, allow to cool slightly, then season to taste with more salt and white pepper.
9. Serve warm or at room temperature, preferably with a zesty mustard.

green cabbage, bacon, ground coriander, black peppercorns, ground white pepper, salt, berries, fatback, onion

Taken from cooking.nytimes.com/recipes/9222 (may not work)