Alsace choucroute - sour cabbage and sausage

Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 1 Cook: 20 min

Ingredients

Cabbage (sweetheart) 1/2
Onion 1/2
Sausages 4-5
Bacon rashers 2
Garlic 1 clove
Olive oil 1 tbsp
Salt and pepper as required
White wine 100ml
White wine vinegar 1 tbsp
Cumin (if you have) 1/2 tsp
Bay leaf (if you have) 1
Wholegrain mustard 1 tsp

Method

1
Choose your favourite sausage. Thick bacon is better, but this time I used streaky.
2
Slice the cabbage into 3-4 mm width strips. Thickly slice the onions. Finely chop the garlic.
3
Add 1 tablespoon of olive oil to a frying pan and fry the onions slowly over a medium heat. Fry for 4-5 minutes, add the garlic and fry together for about 1 minute.
4
Add the white wine and vinegar, and after boiling them off, add the whole sausages and bacon. Season lightly with salt and pepper. If you have them, add the cumin and bay leaf.
5
Place the shredded cabbage on top like a blanket, cover and steam over a low heat for about 10 minutes.
6
After steaming for 10 minutes, stir well once. Then cover again and steam for 5 minutes before turning off the heat, letting it soften further for a while.
7
Adjust the seasoning, serve on a plate and add wholegrain mustard on the side.

Tips & Note

Alsace choucroute - sour cabbage and sausage

Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 1

Cook: 20 min

Ingredients

Cabbage (sweetheart) 1/2
Onion 1/2
Sausages 4-5
Bacon rashers 2
Garlic 1 clove
Olive oil 1 tbsp
Salt and pepper as required
White wine 100ml
White wine vinegar 1 tbsp
Cumin (if you have) 1/2 tsp
Bay leaf (if you have) 1
Wholegrain mustard 1 tsp

Alsace choucroute - sour cabbage and sausage

Recipe ID :3309 Posted on 08 OCT 2020

Serves 1

Cook 20min
views 556
printed 1

saved 0

Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!

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Ingredients

Print Ingredients Email Ingredients
1/2
1/2
4-5
2
1 clove
1 tbsp
as required
100ml
1 tbsp
1/2 tsp
1
1 tsp

Method

Cook
20min
1
Choose your favourite sausage. Thick bacon is better, but this time I used streaky.
2
Slice the cabbage into 3-4 mm width strips. Thickly slice the onions. Finely chop the garlic.
3
Add 1 tablespoon of olive oil to a frying pan and fry the onions slowly over a medium heat. Fry for 4-5 minutes, add the garlic and fry together for about 1 minute.
4
Add the white wine and vinegar, and after boiling them off, add the whole sausages and bacon. Season lightly with salt and pepper. If you have them, add the cumin and bay leaf.
5
Place the shredded cabbage on top like a blanket, cover and steam over a low heat for about 10 minutes.
6
After steaming for 10 minutes, stir well once. Then cover again and steam for 5 minutes before turning off the heat, letting it soften further for a while.
7
Adjust the seasoning, serve on a plate and add wholegrain mustard on the side.
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