Choucroute Garni, Alsatian Sauerkraut Dinner Made with Red Cabbage Instead

By andrew.zimmern on Tue, 07/15/2008 - 20:27

Summary

Yield
Prep Time	2 hours
Main Ingredient	Pork
Meal	Entrees
Season	Winter

Description

Use whichever meat products you'd like in this recipes, but if using any raw sausages, be sure to blanch until cooked through before proceeding.

Ingredients

3 lb red cabbage
3 lb mixed sausages, etc. knockwurst, smoked pork chops, krakowska sausage, duck confit legs, kielbasa...
2 apples, haralson or red delicious
2 beets, diced
2 c dry red wine, preferably a rhone
1 c apple cider
2 onions, sliced
0.25 c butter, plus 2t for the sausages
0.25 c sugar
0.66666666666667 c red wine vinegar
1 T juniper berries
several sprigs fresh rosemary and thyme tied in bouquet garni*
4 T parsley, minced - hold back a teaspoon for garnish
4 T minced dill - hold back a teaspoon for garnish

Instructions

Clean, core and slice cabbage thin.
Peel, core and slice apples.
Melt the butter over high heat on a large pot.
Add the onions and sugar.
Cook until caramelized, add the cabbage and beets and cook for 5 minutes.
Add the vinegar and cook 5 minutes longer.
Add the red wine, cider and all the herbs and spices.
When boiling, cover and simmer for 60-70 minutes, remove cover during last 10 minutes of cooking.
10 minutes before serving, brown the sausages and apples in the extra butter.
Serve in a large platter, cabbage in the middle, sausages around the border, garnished with the “held back” herbs and apples.