📝 About This Recipe
Transport your senses to the heart of Alsace with this majestic 'dressed sauerkraut' feast, a pinnacle of French-German fusion. This slow-simmered masterpiece layers high-quality fermented cabbage with a decadent assortment of smoked meats, sausages, and juniper-scented Riesling. It is the quintessential winter comfort meal, designed to be served family-style on a grand platter to celebrate abundance and tradition.
🥗 Ingredients
The Cabbage Base
- 2 kg Sauerkraut (high-quality, fermented in brine; rinsed and squeezed dry)
- 3 tablespoons Duck fat or Lard (for authentic richness)
- 2 large Yellow onions (thinly sliced)
- 750 ml Dry Riesling (one full bottle of Alsatian white wine)
- 2 cups Chicken or Beef stock (low sodium)
Aromatics and Spices
- 4 pieces Garlic cloves (smashed)
- 10-12 pieces Juniper berries (lightly crushed to release oils)
- 1 teaspoon Black peppercorns (whole)
- 3 pieces Cloves (whole)
- 2 pieces Bay leaves (fresh or dried)
The Meats and Sides
- 250 g Smoked slab bacon (cut into thick lardons or 1-inch chunks)
- 500 g Smoked pork shoulder (Kassler) (thickly sliced)
- 4 pieces Knockwurst or Garlic Sausage (whole)
- 6-8 pieces Frankfurter or Wiener sausages (whole)
- 4 pieces Bratwurst (browned separately)
- 800 g Yukon Gold potatoes (peeled and left whole if small, or halved)
👨🍳 Instructions
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1
Prepare the sauerkraut by rinsing it thoroughly in cold water to remove excess acidity. Squeeze it tightly with your hands to remove as much liquid as possible, then fluff it up with a fork.
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2
In a large, heavy-bottomed Dutch oven or casserole, melt the duck fat or lard over medium heat.
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3
Add the sliced onions and the smoked bacon lardons. Sauté for 8-10 minutes until the onions are soft and translucent and the bacon has rendered its flavorful fat.
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4
Stir in the smashed garlic and cook for another minute until fragrant.
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5
Add half of the prepared sauerkraut to the pot. Scatter the juniper berries, peppercorns, cloves, and bay leaves over the layer.
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6
Place the smoked pork shoulder (Kassler) on top of the cabbage, then cover with the remaining sauerkraut.
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7
Pour in the bottle of Riesling and the stock. The liquid should almost cover the cabbage. Bring to a gentle simmer.
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8
Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer gently for 1.5 hours.
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9
While the cabbage simmers, boil the potatoes in a separate pot of salted water until tender (about 20 minutes). Drain and set aside.
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10
After the cabbage has simmered for 1.5 hours, nestle the Knockwurst and Bratwurst into the sauerkraut. Cover and cook for another 20 minutes.
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11
Finally, add the Frankfurters/Wieners on top. These only need to be heated through, so cover and cook for a final 10-15 minutes.
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12
To serve, pile the sauerkraut in the center of a very large, warmed platter. Arrange the various meats, sausages, and boiled potatoes attractively around and on top of the cabbage.
💡 Chef's Tips
Always rinse your sauerkraut; the goal is a mild tang, not a sharp vinegar bite that overpowers the wine. Use a dry Alsatian Riesling or Pinot Blanc—avoid sweet dessert wines which will ruin the savory balance. If you can find it, add a smoked ham hock at the beginning for an even deeper smoky depth of flavor. Don't overcook the delicate sausages (like Frankfurters); adding them at the very end prevents them from bursting. This dish tastes even better the next day, as the flavors of the pork and spices continue to meld into the cabbage.
🍽️ Serving Suggestions
Serve with a variety of strong Dijon and grainy Meaux-style mustards for dipping the meats. Pair with the same dry Alsatian Riesling used in the cooking for a perfect flavor bridge. A side of crisp cornichons provides a refreshing acidic crunch between bites of rich meat. Finish the meal with a light apple tart or sorbet to cleanse the palate after the hearty fats. A cold, crisp pilsner or an Alsatian lager also makes a fantastic beverage pairing.