Choucroute, or sauerkraut as it's called in Germany, is a dish that has variations in so many countries (to name just a few, Poland, Holland, Russia, Bulgaria, even China, the USA and Chili) that I wasn't sure which country to label it under. However, as the version that I first tried (and have recreated here) is the French one from the Alsace region, I've labelled it as French.
This is more an assembly job than an actual from-scratch recipe. Peel some potatoes and put them on to boil. Prepared some smoked meats - I used Toulouse sausage and lard fumé (thick cured bacon).
You could make your own pickled cabbage but it needs a month of fermenting with salt, pepper and juniper berries so I went for the easy option and picked up a jar of Polish sauerkraut in the supermarket ! It was a bit more vinegary than I would have liked so with the saltiness of the cured leats, I almost felt like I was eating a bag of chips smothered in salt and vinegar !
To serve, fill your plate with reheated cabbage, dot a few potatoes around the edges and pile meat on top.