Quick and Easy Alsatian Sauerkraut with Toppings

Serves : 2 people

Preparation : 15 minutes

Cooking : 45 minutes

Ingredients

For the cabbage
400 g of lacto-fermented cabbage
1 onion average
1 pod of garlic
15 cl of dry white wine Riesling or Sylvaner
10 cl of water
1 tbsp of goose fat or duck, or oil if necessary
1 teaspoon of juniper berries
1 sheet of bay leaf
pepper

For cold cuts
2 Frankfurters or Strasbourg
2 slices of smoked bacon or smoked bacon
2 slices of Garlic sausage
2 smoked sausages

For potatoes
2 potatoes

For support
mustard

Kitchen utensils
chef's knife
peeler
cast-iron casserole or a saucepan if nothing else is available

Instructions

Cooking cabbage

Chop the onion and garlic.
In a large saucepan or Dutch oven, heat the goose fat (or oil).
Sauté the onion and garlic over medium heat, stirring frequently, for about 5 minutes, until they are translucent.
Add the sauerkraut, white wine, water, juniper berries, and bay leaf.
Stir well.
Cover and simmer over low heat 20 to 25 minutes, stirring occasionally.

Cooking potatoes and meat

Peel the potatoes and remove any black spots.
Cut the potatoes into large chunks and add them to the cabbage.
Continue cooking for 10 minutes.
Meanwhile, poach the frankfurters for 15 minutes in a pot of gently simmering water.

Don't let the water boil, or the sausages will split open while cooking.
Next, add the bacon slices, smoked sausage, and garlic sausage to the pot on top of the potatoes.
Continue cooking for 10 minutes, until the potatoes are tender.

The Chef’s Tip

Check if the potatoes are done using a serving knife. It should slide through them effortlessly.

Let's eat!

Arrange the cabbage, potatoes, and meat on each plate.
Season with pepper to taste; there’s no need to add salt, as the cold cuts already contain plenty.
Serve this hearty Alsatian sauerkraut dish piping hot, accompanied by mustard—as mild or as spicy as you and your guests prefer!

Notes

WHAT TO DRINK WITH THIS STUFFED ALSACIAN SAUERKRAUT?
To pair with your homemade sauerkraut, opt for a dry white wine from Alsace, such as Riesling, Sylvaner, or Pinot Blanc, which balances the richness and saltiness of the dish.

A pale or wheat beer is also an excellent choice, adding freshness and lightness.

For a non-alcoholic alternative, try sparkling apple juice or sparkling water with lemon!