Thursday, 26 March 2015

Globecooking recipe : Choucroute (France)


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.

*** Don't miss my country-by-country globecooking recipe index ! *** 

4 comments:

  1. Fabulous - going to try this one - my son's favourite recipe is tartiflette he was taught how to make it on his year abroad in France.

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    1. I have a recipe for that on here too :)

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  2. Another yummy looking meal, I'd love to come round to yours for dinner. I really think you should write a cooking book, you have so many good ideas. xx

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    1. LOL ! You're welcome to come over for dinner any time you like - but my food is not cookbook worthy !!

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