Best 2 Alsatian Cabbage Recipes

Alsatian cabbage, also known as choucroute Alsacienne, is a hearty and flavorful dish that is a staple of Alsatian cuisine. It is made with sauerkraut, which is fermented cabbage, and a variety of meats, such as pork, bacon, and sausage. The cabbage is typically braised in white wine and broth, and the meats are cooked separately and then added to the cabbage. Other common ingredients in Alsatian cabbage include juniper berries, caraway seeds, and potatoes. This dish is typically served with a side of boiled potatoes and a glass of Alsatian wine. In this article, we will provide two recipes for Alsatian cabbage: a traditional recipe and a vegetarian recipe. The traditional recipe includes pork, bacon, and sausage, while the vegetarian recipe uses tofu and tempeh instead of meat. Both recipes are easy to follow and make a delicious and satisfying meal.

Let's cook with our recipes!

ALSATIAN CABBAGE

Alsatian Cabbage image

Make and share this Alsatian Cabbage recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups small red potatoes
1/2 cup dried cranberries or 1/2 cup raisins
2 tablespoons vegetable oil
2 onions, sliced thinly
1 small cabbage, shredded
2 tart apples, peeled, cored and thinly sliced
1 garlic clove, minced
1/2 cup dry white wine
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Dijon mustard

Steps:

In a medium saucepan of boiling water, cook potatoes until tender, about 20 minutes. Drain and let cool slightly.
Peel potatoes and cut into ¼ inch slices.
Meanwhile in a small bowl, soak cranberries in warm water for 15 minutes. Drain and set aside.
In a large flameproof casserole, heat oil over medium-high heat. Add onions and cook, stirring occasionally, until golden, about 5 minutes.
Add cabbage and apples. Reduce heat to medium, cover and cook, stirring occasionally, until cabbage is tender, 12-15 minutes.
Add potatoes, garlic, wine, salt, pepper, Dijon mustard, and dried cranberries. Cover and simmer for 5 minutes.
Serve hot or at room temperature.

Nutrition Facts : Calories 251.8, Fat 7.3, SaturatedFat 1, Sodium 636.2, Carbohydrate 40.8, Fiber 8.8, Sugar 17.3, Protein 5

CHOUCROUTE GARNIE

Choucroute Garnie image

Categories Pork Potato Bake Sauté Super Bowl White Wine Fall Winter Oktoberfest Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 18

Ingredients

1 3/4 pounds smoked meaty ham hocks
1 pound fully cooked bratwurst
8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces
2 large onions, chopped
1teaspoon juniper berries (optional)
1 teaspoon whole black peppercorns
10 whole cloves
8 whole allspice
3 bay leaves
3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces
2 2-pound jars sauerkraut, squeezed dry
2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces
1 pound fully cooked knockwurst
2 cups Alsatian Pinot Blanc or other dry white wine
2 pounds small red-skinned potatoes
2/3 cup chopped fresh parsley
Assorted mustards
Prepared white horseradish

Steps:

Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)
Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.
Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.
Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.

Tips:

Make sure to wash and dry the cabbage thoroughly before shredding it. This will help to prevent the cabbage from becoming watery.
If you don't have a mandoline, you can use a sharp knife to thinly slice the cabbage. Just be careful not to cut yourself.
Be careful not to overcook the cabbage. It should be tender-crisp, not mushy.
If you're using pre-cooked bacon, be sure to drain it well before adding it to the skillet.
Serve the Alsatian cabbage immediately with your favorite sides, such as mashed potatoes, spaetzle, or roasted chicken.

Conclusion:

Alsatian cabbage is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover cabbage. The combination of bacon, onions, and cabbage is simply irresistible. So next time you're looking for a simple but satisfying meal, give Alsatian cabbage a try.