International Recipes

Choucroute Garni

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.

Choucroute Garni

Ingredients

  • 4 pounds sauerkraut, refrigerated, 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 clove
  • 3 cups white wine (fruity, Riesling or Mosel)
  • 4 cups chicken broth
  • 1 pound boneless pork loin roast, cubed
  • 1/2 pound ham,cubed
  • 1 pound smoked pork sausage, sliced
  • 1 pound brats, sliced
  • 2 green apples (tart), cored and coarsely chopped

Instructions

  1. 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.
  2. 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.
  3. Add pork loin, ham, sausage, and bratwurst; simmer another hour.
  4. Add apples and simmer for 20 minutes more.
  5. Serve immediately or refrigerate overnight and reheat to serve.

Attribution

Recipe and photo used with permission from: National Pork Board



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