Literally 'garnished cabbage', this classic Alsatian dish features mellow sauerkraut garnished indeed—with a wealth of smoked meats. Serve an Alsatian white wine with this dish, and lightly buttered rye bread or pumpernickel.
4 pounds refrigerated sauerkraut, rinsed well and drained
1/2 pound bacon, diced
2 large onions, peeled and coarsely chopped
3 carrots, pared and sliced
1/2 cup parsley , chopped
2 bay leaves
10 black peppercorns
10 juniper berries
4 whole cloves
3 cups fruity white wine (Riesling)
4 cups chicken broth
1 pound boneless pork loin, cubed
1/2 pound ham, cubed
1 pound smoked sausage, sliced
1 pound bratwurst, sliced
2 tart green apples, cored and coarsely chopped
- In a large Dutch oven, or other kettle with lid, slowly cook bacon with carrots and onion over medium heat, stirring occasionally, about 8 to 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.
Makes 10 servings.
Recipe and photograph provided courtesy of Pork, Be Inspired.