📝 About This Recipe
Hailing from the borderlands of Alsace, this iconic French masterpiece transforms humble fermented cabbage into a regal feast. Slow-simmered with Riesling, juniper berries, and a decadent array of smoked pork and sausages, it offers a perfect balance of bright acidity and rich, savory depth. It is the quintessential winter comfort food, designed to be shared from a large platter in the center of a bustling table.
🥗 Ingredients
The Sauerkraut Base
- 2 kg Raw Sauerkraut (high-quality, rinsed in cold water and squeezed dry)
- 3 tablespoons Duck fat or Lard (for authentic flavor)
- 2 Yellow Onion (thinly sliced)
- 3 Garlic cloves (smashed)
- 750 ml Dry Riesling (one full bottle of Alsatian white wine)
- 500 ml Chicken or Beef stock (low sodium)
Aromatics (The Spice Sachet)
- 10-12 Juniper berries (lightly crushed)
- 1 teaspoon Black peppercorns (whole)
- 3 Cloves (whole)
- 3 Bay leaves (dried)
The Meats and Sides
- 250 g Smoked Slab Bacon (Lardon) (cut into thick batons)
- 800 g Smoked Pork Shoulder or Kassler (thickly sliced)
- 6-8 pieces Frankfurter or Vienna sausages
- 4 pieces Boudin Blanc or Bratwurst
- 8 medium Yukon Gold Potatoes (peeled)
👨🍳 Instructions
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1
Prepare the sauerkraut by rinsing it thoroughly in cold water 2-3 times to remove excess salt and sourness. Squeeze it very dry with your hands or a kitchen towel; it should be fluffy, not clumped.
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2
Create a 'bouquet garni' by placing the juniper berries, peppercorns, cloves, and bay leaves in a piece of cheesecloth tied with kitchen twine.
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3
In a large, heavy-bottomed Dutch oven (at least 7-8 quarts), melt the duck fat or lard over medium heat.
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4
Add the sliced onions and the thick bacon batons. Sauté for 8-10 minutes until the onions are translucent and the bacon has rendered its fat but isn't yet crispy.
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5
Add the garlic and half of the sauerkraut to the pot. Use two forks to pull the sauerkraut apart and toss it with the fat and onions.
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6
Nestle the smoked pork shoulder (Kassler) into the cabbage, then top with the remaining sauerkraut. Tuck the spice sachet into the center.
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7
Pour in the entire bottle of Riesling and enough stock to just barely 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 braise for 1.5 to 2 hours. The cabbage should become tender and mellow in flavor.
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9
While the cabbage braises, boil the peeled potatoes in a separate pot of salted water until fork-tender (about 20 minutes). Drain and set aside.
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10
Thirty minutes before serving, nestle the larger sausages (Bratwurst/Boudin) into the sauerkraut to heat through.
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11
Ten minutes before serving, add the Frankfurters on top. These only need to be steamed through and should not boil, or they may burst.
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12
Remove the spice sachet and discard. Taste the cabbage—it usually doesn't need salt due to the meats, but adjust if necessary.
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13
To serve, mound the sauerkraut in the center of a massive warmed platter. Arrange the various meats, sliced pork, and sausages artistically on top and around the sides. Garnish with the boiled potatoes.
💡 Chef's Tips
Always rinse the sauerkraut; if you skip this, the dish will be overwhelmingly salty and acidic. Use a dry Alsatian Riesling or Pinot Blanc; avoid sweet wines which will ruin the savory balance. If you can't find duck fat, high-quality butter is a better substitute than vegetable oil for the rich mouthfeel. Don't rush the braise; the longer the cabbage cooks with the smoked meats, the more 'confit' and silky the texture becomes. For a truly authentic touch, add a grated raw potato to the cabbage halfway through cooking to thicken the juices slightly.
🍽️ Serving Suggestions
Serve with a side of sharp Dijon mustard and spicy horseradish to cut through the richness of the pork. Pair with the same Alsatian Riesling used in the cooking for a perfect flavor bridge. A basket of crusty rye bread or sourdough is essential for mopping up the wine-infused juices. Offer a simple green salad with a sharp vinaigrette afterward to cleanse the palate. Finish the meal with a light fruit tart, such as an Alsatian Apple Tart, to balance the heavy main course.