Choucroute garnie — Strasbourg, France
Strasbourg, France
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Fermented cabbage arrived in Alsace with the Germans, and the Alsatians made it their national dish, the one served in Strasbourg's winstubs in large deep plates, with a glass of Riesling. The cabbage is first rinsed, then cooked slowly in goose fat with onions, white wine, juniper and bay leaf, and the meats are added in stages according to their cooking time: smoked pork shoulder, bacon, then the sausages at the end of cooking, poached so they don't burst.
Steamed potatoes are served on the side. "Strasbourg-style" choucroute is recognized by its knacks, the Strasbourg sausages, and is eaten with mustard and horseradish.
Preparation
- 01
Rinse the sauerkraut in cold water, squeeze it out. Soften the onions in the fat, add the cabbage, the wine, the juniper, the bay leaf, and season with pepper.
- 02
Bury the pork shoulder and bacon in the cabbage, add water to just cover, cover and cook for 1 hour 30 minutes over low heat.
- 03
Add the Montbéliard sausages 20 minutes before the end, poach the knacks separately for 5 minutes in simmering water. Steam the potatoes.
- 04
Mound the cabbage into a dome, arrange the sliced meats around it, and serve with the potatoes and mustard.
Where this version sits
A single, final coordinate: Strasbourg, France. Another version of the same dish, elsewhere, gets its own point.
Photo: User:Anvilaquarius — CC0
