Choucroute garni
Adapted from a recipe by Tom Kerridge on BBC Good Food by Lori, Yorkville CSA This recipe calls for Savoy cabbage, but green or red varieties may be substituted. Red and green cabbage have stronger flavors than Savoy, but that won’t detract from this recipe.
Ingredients
- 1 TBS vegetable oil
- 4 onions sliced
- 14 oz white wine
- 7 oz white wine vinegar
- 1 TBS thyme leaves
- 1 star anise optional
- 1 tsp caraway seeds optional
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 2 carrots diagonally sliced
- 2 celery sticks peeled to remove the stringy part and cut into quarters
- 8 garlic cloves
- 1 medium Savoy cabbage cut into 8 wedges (see note above)
- 12 oz German garlic sausages kielbasa, or other garlicky sausages
- 12 oz whole piece of smoked bacon skin removed, and cut into large chunks
- 1 ¾ cups chicken stock
- mashed potatoes to serve (optional)
Instructions
- Heat oven to 325 F. Heat 1 tablespoon of vegetable oil in a heavy based pan. Don’t use your cast iron pan here, as the vinegar could damage the pan’s seasoning and give the dish a metallic taste. You can also use a flameproof casserole dish. Fry the onions for 10-15 minutes until they are soft. Add the wine, vinegar, herbs, and spices, and reduce to a glaze.
- Add the carrots, celery, and garlic to the pan. Mix well and then lay the wedges of cabbage on top. Add the sausage and bacon snugly between the cabbage wedges. Slowly pour in the chicken stock. Turn on the heat and bring to a simmer, then cover with a lid and transfer to the oven for 1 hour 30 minutes, stirring the dish halfway through.
- Serve in bowl, with mashed potato, if using.