Literally garnished cabbage, this classic Alsatian dish features mellow sauerkraut garnished indeed---with a wealth of smoked meats.
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.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (603g)|
|Recipe Makes: 10|
|Calories from Fat: 493 (61%)|
|Amt Per Serving||% DV|
|Total Fat 54.8g||73 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 24.2g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 118mg||36 %|
|Sodium 2673.9mg||92 %|
|Potassium 1271.2mg||33 %|
|Total Carbohydrate 35.6g||10 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 25.3g|
|Protein 28.8g||41 %|
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Calories per serving: 812
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