Traditional Choucroute Garnie

Translucent, tender cabbage that has absorbed the meat fats. The aroma of dry white wine mingles with spices, while sausages snap with every bite.

• Prep: 30 min
• Cook: 150 min
• Difficulty: Medium
• Calories: 1442
• Protein: 67 g
• Carbs: 77 g
• Fat: 88 g

Ingredients

• 100 g Goose fat ( melted )
• 2 pc Onion ( finely sliced )
• 2 pc Garlic ( crushed cloves )
• 500 ml Dry white wine
• 400 g Semi-salted pork belly ( in one piece )
• 1 pc Ham hock
• 1 pc Morteau sausage
• 4 pc Strasbourg sausage or knack, to cook
• 800 g Potato ( peeled )
• 2 pc Clove
• 2 pc Bay leaf
• 2 pc Thyme
• 10 pc Black peppercorns
• 1.5 kg Raw fermented cabbage ( rinsed and squeezed )
• 10 pc Juniper berries

Instructions

1. Cabbage preparation

   Rinse the cabbage in lukewarm water several times to remove excess acidity. Squeeze it firmly between your hands to extract all water; it must be very dry before cooking.

2. Sautéing aromatics

   Melt the goose fat in a large pot. Add sliced onions and let them become translucent without browning. Add crushed garlic at the last moment.

3. Setting the garnishes

   Place half of the cabbage. Top with pork belly, ham hock, and spices (cloves, bay leaf, thyme, pepper, and juniper). Cover with the remaining cabbage.

4. Deglazing and slow cooking

   Pour in the dry white wine. The liquid should reach halfway up the cabbage. Cover tightly and simmer on very low heat. The cabbage is ready when it is supple and its juices lightly coat a spoon.

5. Finishing meats and potatoes

   Add the Morteau sausage and peeled potatoes on top. 20 minutes before serving, poach the Strasbourg sausages in hot water separately so they stay firm.

Chef's tips

• Never salt the cabbage at the start; the cured meats will release plenty of salt during cooking.
• The cabbage tastes better reheated the next day, once the fats have set and penetrated the fibers.

Storage

Keeps for 3 days in the fridge in its pot. Freezes very well.