📝 About This Recipe
Transport your kitchen to the heart of Alsace with this majestic 'dressed sauerkraut,' a celebratory centerpiece that defines French-German border comfort. This oven-baked method allows the smoky fat from the sausages and cured meats to slowly permeate the fermented cabbage, mellowing its tang into a rich, silky delicacy. Studded with aromatic juniper berries and simmered in crisp Riesling, it is the ultimate meat-forward bake for a cold winter's evening.
🥗 Ingredients
The Cabbage Base
- 4 pounds Sauerkraut (high-quality, fermented in brine, rinsed and squeezed dry)
- 3 tablespoons Duck fat or Lard (can substitute with unsalted butter)
- 2 medium Yellow onions (thinly sliced)
- 2 cups Dry Riesling (an Alsatian wine is preferred)
- 1 cup Chicken stock (low sodium)
Aromatics
- 10 whole Juniper berries (lightly crushed to release oils)
- 8 whole Black peppercorns
- 3 Bay leaves (fresh or dried)
- 3 Garlic cloves (smashed)
- 2 Whole cloves
The Meats and Sides
- 1/2 pound Smoked slab bacon (cut into 1-inch thick chunks)
- 1.5 pounds Smoked pork shoulder or Kassler Rippchen (cut into thick slices)
- 4 links Knockwurst or Garlic Sausage
- 4 links Bratwurst
- 4 links Frankfurters (high-quality natural casing)
- 1.5 pounds Yukon Gold potatoes (peeled and left whole if small, or halved)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Place the sauerkraut in a large colander and rinse thoroughly under cold water to remove excess salt. Squeeze it firmly with your hands to remove as much moisture as possible, then fluff it up with a fork.
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2
In a large, heavy-bottomed Dutch oven, melt the duck fat or lard over medium heat. Add the sliced onions and cook for 8-10 minutes until soft and translucent, but not browned.
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3
Stir the fluffed sauerkraut into the onions. Cook for about 5 minutes, stirring frequently, to coat the cabbage in the fat and let it pick up the onion flavor.
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4
Create a small sachet with cheesecloth containing the juniper berries, peppercorns, bay leaves, garlic, and cloves. Tuck this into the center of the cabbage.
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5
Nestle the slab bacon and the smoked pork shoulder slices into the cabbage. Pour in the Riesling and the chicken stock—the liquid should come about halfway up the cabbage.
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6
Bring the liquid to a simmer on the stovetop. Cover the pot with a tight-fitting lid (or a layer of parchment paper followed by foil) and transfer it to the preheated oven.
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7
Bake for 1.5 hours. At this point, the cabbage should be softening and absorbing the smoky flavors of the pork.
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8
Carefully remove the pot from the oven. Nestle the peeled potatoes into the cabbage, ensuring they are partially submerged in the liquid. Cover and return to the oven for another 30 minutes.
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9
While the potatoes cook, brown the bratwurst in a separate skillet over medium heat for 5 minutes just to give them color (they don't need to be fully cooked through yet).
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10
Add the browned bratwurst, knockwurst, and frankfurters to the top of the sauerkraut. If the pot looks dry, add a splash more wine or stock. Cover and bake for a final 20-30 minutes until the sausages are heated through and the potatoes are tender.
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11
Remove the spice sachet and the bay leaves. Taste the cabbage; it usually doesn't need salt because of the meats, but adjust if necessary.
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12
To serve, pile the sauerkraut on a large heated platter. Arrange the various meats and potatoes artfully on top and around the edges. Serve immediately.
💡 Chef's Tips
Rinsing the sauerkraut is crucial; it allows you to control the acidity and saltiness of the final dish. Always use a dry Riesling—sweet wines will make the dish cloying and ruin the balance. If you can't find duck fat, high-quality bacon drippings add a wonderful depth of flavor. Don't rush the braise; the cabbage is best when it has cooked long enough to lose its 'crunch' and become buttery. Leftovers are arguably better the next day as the flavors continue to meld in the fridge.
🍽️ Serving Suggestions
A generous dollop of sharp Dijon or spicy brown mustard is essential for dipping the meats. Serve with a chilled bottle of the same Alsatian Riesling used in the cooking. A side of crusty rye bread or a warm baguette helps soak up the delicious braising juices. For a lighter touch, a simple green salad with a sharp vinaigrette cleanses the palate between bites. Finish the meal with a classic apple tart or Muenster cheese to stay true to the Alsatian tradition.