photo by tyson

Choucroute Garni

Literally garnished cabbage, this classic Alsatian dish features mellow sauerkraut garnished indeed---with a wealth of smoked meats.

Cuisine: AmericanMain Ingredient: Pork

(3, 1) 100% would make again (reviews)

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Recipe
Photos (1)
Nutrition
Notes

Ingredients

Ready in 45 minutes
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Original recipe makes 10

4 poundsrefrigerated sauerkraut; rinsed well and drained

1/2 poundbacon; diced

2 largeonions; peeled and coarsely chopped

3 carrots,carrots; pared and sliced

1/2 cupChopped parsley

2 baybay leaves

10 blackPeppercorns

10 juniperjuniper berries

4 wholeCloves

3 cupsfruity white wine; Riesling or Mosel

4 cupsChicken broth

1 poundboneless pork loin; cubed

1/2 poundham; cubed

1 poundsmoked sausage; sliced

1 poundbratwurst; sliced

2 tartgreen apples; cored and coarsely chopped

Choucroute Garni Preparation

In a large Dutch oven, or other kettle with lid, slowly cook bacon with carrots and onion over medium heat, stirring occasionally, about 8-10 minutes. Place parsley, bay leaves, peppercorns, juniper berries and cloves in cheesecloth bag or large tea strainer. Add to pot along with sauerkraut, wine and broth. Bring to a boil; cover and simmer for 1 hour. Add pork loin, ham, sausage, and bratwurst; simmer another hour. Add apples and simmer for 20 minutes more. Serve immediately or refrigerate overnight and reheat to serve.