SHORTCUT CHOUCROUTE
This pork and vegetable braise requires about 3 hours of time and 5 minutes of work. Spend a few minutes making broad strokes with a sharp knife and layer the ingredients in a deep roasting pan. Then walk away for more than 2 hours. Pass through the kitchen again to uncover the pan and turn the oven up, then go back to your business. You've just spent a productive 3 or so hours cooking and doing something else.
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 300 degrees. Core the cabbage; cut it into wide ribbons and scatter in the bottom of a large roasting pan. Drain the sauerkraut and spread it on top of the cabbage. Halve the onions and nestle them among the vegetables. Tuck in the bay leaves and sprinkle with the caraway seeds or juniper berries and lots of black pepper.
- Put the meat and sausages on top of everything and pour in the wine or other liquid. Sprinkle the meat with salt and pepper and cover tightly with foil. Transfer to the oven and cook, undisturbed, for 2 hours.
- Test the pork shoulder by inserting a fork into the thickest part: If it slides out easily, turn the oven up to 450 degrees, leave the pan uncovered and return it to the oven until the meat and the vegetables brown a bit, another 25 to 30 minutes. If the pork isn't fork-tender, re-cover the pan and return it to the oven for another 30 minutes before proceeding.
- To serve, just break the pork into chunks with two forks and set the pan on the table with a serving spoon and plates, plenty of roughly torn baguettes and crocks of mustard and butter. Don't bother removing the bay leaves unless they really bug you.
Nutrition Facts : @context http, Calories 655, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 41 grams, Fiber 10 grams, Protein 42 grams, SaturatedFat 13 grams, Sodium 1982 milligrams, Sugar 11 grams, TransFat 0 grams
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Tshepang Chilise
tshepang_chilise32@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The choucroute is so flavorful and delicious.
Joshua Akinsola
ajoshua62@hotmail.frI'm not sure what I did wrong, but my choucroute turned out too salty. I think I accidentally added too much salt.
qutub shah
s.qutub@hotmail.comThis is my go-to recipe for choucroute. It's easy to make and always turns out delicious. I like to serve it with a side of mashed potatoes and a glass of beer.
wani geofrey
w-g60@gmail.comI've made this recipe several times and it's always a hit. I like to serve it with a side of roasted potatoes.
Mia Mendez
miamendez@gmail.comThis recipe is a bit bland for my taste. I added some extra spices and it turned out much better.
Uzair Qureshi
u_q87@gmail.comI'm not a fan of sauerkraut, but I tried this recipe anyway and was pleasantly surprised. The flavors were well-balanced and the dish was very hearty.
Joti Islam
j-islam70@hotmail.comThis recipe is a bit time-consuming, but it's worth the effort. The choucroute is so flavorful and delicious.
John Funk
j_f@hotmail.comI've been making this recipe for years and it's always a crowd-pleaser. I like to add a little bit of bacon to the dish for extra flavor.
Ahmed Hashmi
h-ahmed49@gmail.comI'm a big fan of choucroute and this recipe is one of the best I've tried. The flavors are perfect and the dish is very hearty.
Sukdev gupta
s.gupta42@gmail.comThis is one of my favorite comfort food recipes. It's so easy to make and always hits the spot. I like to serve it with a side of spätzle.
Arslan Malik
am@yahoo.comI made this recipe for a potluck and it was a huge success! Everyone loved it. I will definitely be making it again.
Be Denise
bedenise@yahoo.comI'm not sure what I did wrong, but my choucroute turned out bland. I followed the recipe exactly, but it just didn't have much flavor.
Mckayla Grisson
g_m100@hotmail.co.ukThis recipe is a keeper! I've made it several times and it's always a hit. I like to add a little bit of caraway seeds to the sauerkraut for extra flavor.
Shanic Gabby2
gabby2.s@hotmail.comI followed the recipe but used chicken broth instead of white wine. It turned out great! The chicken broth added a nice richness to the dish.
Pia Jarrett
pia-jarrett@hotmail.frI made this recipe exactly as written and it was perfect. The sauerkraut was tangy and the potatoes were fluffy. I will definitely be making this again.
maral Ganbaatar
g-maral79@yahoo.comThis is my go-to recipe for choucroute. It's easy to make and always turns out delicious. I like to serve it with a side of mashed potatoes and a glass of Riesling.
J Lall
lj@hotmail.co.ukI'm not a big fan of sauerkraut, but I tried this recipe anyway and was pleasantly surprised. The flavors were well-balanced and the dish was very hearty.
Sofriful Islamraj
sofriful_islamraj@hotmail.comThis recipe was a hit at my last dinner party! The choucroute was so flavorful and the potatoes were perfectly cooked. I will definitely be making this again.