Cabbage with Sausages (Choucroute Garnie or Sauerkraut with Sausages)

Name: Cabbage with Sausages (Choucroute Garnie or Sauerkraut with Sausages)
Yield: 6 servings
Cuisine: American
Ingredients: 1 teaspoon juniper berries; 1 teaspoons black peppercorns; 10 whole cloves; 8 whole allspice; 3 bay leaves; 1 cabbage, around 3 pounds; 8 strips bacon, cut in 1/2-inch pieces; 2-3 bratwurst, slice in 1-inch pieces; 2 onions, coarsely chopped; 2 red apples, each cut in 6 wedges; 2 Kielbasa (or knockwurst), cut into 2-inch pieces; Salt to taste; 1 cup dry white wine or beer; 1 cup white vinegar; 2 tablespoons Dijon mustard; 1 cup stock or water; 1 pound small red-skinned potatoes; Chopped parsley; Assorted mustards for serving

Ricardo @tallcook

Manhattan, New York, United States

My mother’s German ancestry must have been the reason why she made choucroute fairly often. Over the years I maintained the tradition. This recipe is based on hers.

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My mother’s German ancestry must have been the reason why she made choucroute fairly often. Over the years I maintained the tradition. This recipe is based on hers.

Ricardo @tallcook

Manhattan, New York, United States

My mother’s German ancestry must have been the reason why she made choucroute fairly often. Over the years I maintained the tradition. This recipe is based on hers.

Saved

Ingredients

2 h 30 m

6 servings

1 teaspoonjuniper berries
1 teaspoonsblack peppercorns
10whole cloves
8whole allspice
3bay leaves
1cabbage, around 3 pounds
8 stripsbacon, cut in 1/2-inch pieces
2-3bratwurst, slice in 1-inch pieces
2onions, coarsely chopped
2red apples, each cut in 6 wedges
2Kielbasa (or knockwurst), cut into 2-inch pieces
Salt to taste
1 cupdry white wine or beer
1 cupwhite vinegar
2 tablespoonsDijon mustard
1 cupstock or water
1 poundsmall red-skinned potatoes
Chopped parsley
Assorted mustards for serving

Saved

Steps

2 h 30 m

1

Put the juniper berries, peppercorns, cloves, allspice and bay leaves in a cheesecloth bag and tie it up in order to make a bouquet garni. Put it aside.
2

Remove any damaged or browned outer leaves from the cabbage and give the head a thorough rinsing under cold water. Remove the two outer leaves and discard the ribbing. Place the head of cabbage on a cutting board. With a chef’s knife, cut in half lengthwise, all the way through the core.
3

Cut into the core at an angle where the stem meets the leaves of the cabbage, and remove it from each half. Place the halves, cut side down, on the cutting board. Starting at the end opposite the stem, cut crosswise from top to bottom into thin slices. Set aside.
4

Heat heavy large pot over medium-high heat. Add bacon and sauté for 5 minutes. Add bratwurst and sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place on bowl and set aside.
5

Preheat oven to 350F.
6

Add onions and sauté until tender, about 8 minutes, stirring occasionally. Add apples and sauté for 3 minutes.
7

Add wine, scrape bottom and let alcohol evaporate for a minute.
8

Add bouquet garni, all meats, and salt.
9

Mix vinegar and mustard. And add to pot. Add broth or water. Bring to a boil.
10

When boiling, add cabbage, cover choucroute and place in oven. Cook for 1 1/2 hours, carefully mixing every 1/2 hour.
11

One hour after placing the choucroute in the oven, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain and cut potatoes in half. Dip cut sides into parsley.
12

Arrange choucroute and meats on platter. Surround with potatoes. Serve with mustards.