Easiest Way to Prepare Speedy Cabbage with Sausages (Choucroute Garnie or Sauerkraut with Sausages)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, Recipe of Homemade Cabbage with Sausages (Choucroute Garnie or Sauerkraut with Sausages). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cabbage with Sausages (Choucroute Garnie or Sauerkraut with Sausages), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cabbage with Sausages (Choucroute Garnie or Sauerkraut with Sausages) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cabbage with Sausages (Choucroute Garnie or Sauerkraut with Sausages) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cabbage with Sausages (Choucroute Garnie or Sauerkraut with Sausages) estimated approx 2 h 30 m.

To begin with this recipe, we must first prepare a few components. You can cook Cabbage with Sausages (Choucroute Garnie or Sauerkraut with Sausages) using 19 ingredients and 12 steps. Here is how you cook that.

My mother’s German ancestry must have been the reason why she made choucroute fairly often. Over the years I maintained the tradition. This recipe is based on hers. #choucroute #sauerkraut #sausage #bratwurst #kielbasa #knockwurst #cabbage #potato #apple #onion #wine #vinegar #juniper #berries #allspice #clove #mustard #parsley #Dijon #French #German #meal #dish #dinner #supper #lunch #stew #traditional

Ingredients and spices that need to be Take to make Cabbage with Sausages (Choucroute Garnie or Sauerkraut with Sausages):

1. 1 teaspoon juniper berries
2. 1 teaspoons black peppercorns
3. 10 whole cloves
4. 8 whole allspice
5. 3 bay leaves
6. 1 cabbage, around 3 pounds
7. 8 strips bacon, cut in 1/2-inch pieces
8. 2-3 bratwurst, slice in 1-inch pieces
9. 2 onions, coarsely chopped
10. 2 red apples, each cut in 6 wedges
11. 2 Kielbasa (or knockwurst), cut into 2-inch pieces
12. Salt to taste
13. 1 cup dry white wine or beer
14. 1 cup white vinegar
15. 2 tablespoons Dijon mustard
16. 1 cup stock or water
17. 1 pound small red-skinned potatoes
18. Chopped parsley
19. Assorted mustards for serving

Instructions to make to make Cabbage with Sausages (Choucroute Garnie or Sauerkraut with Sausages)

1. Put the juniper berries, peppercorns, cloves, allspice and bay leaves in a cheesecloth bag and tie it up in order to make a bouquet garni. Put it aside.
2. Remove any damaged or browned outer leaves from the cabbage and give the head a thorough rinsing under cold water. Remove the two outer leaves and discard the ribbing. Place the head of cabbage on a cutting board. With a chef’s knife, cut in half lengthwise, all the way through the core.
3. Cut into the core at an angle where the stem meets the leaves of the cabbage, and remove it from each half. Place the halves, cut side down, on the cutting board. Starting at the end opposite the stem, cut crosswise from top to bottom into thin slices. Set aside.
4. Heat heavy large pot over medium-high heat. Add bacon and sauté for 5 minutes. Add bratwurst and sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place on bowl and set aside.
5. Preheat oven to 350F.
6. Add onions and sauté until tender, about 8 minutes, stirring occasionally. Add apples and sauté for 3 minutes.
7. Add wine, scrape bottom and let alcohol evaporate for a minute.
8. Add bouquet garni, all meats, and salt.
9. Mix vinegar and mustard. And add to pot. Add broth or water. Bring to a boil.
10. When boiling, add cabbage, cover choucroute and place in oven. Cook for 1 1/2 hours, carefully mixing every 1/2 hour.
11. 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.
12. Arrange choucroute and meats on platter. Surround with potatoes. Serve with mustards.

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