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Description
Literally “garnished cabbage,” this classic Alsatian dish features mellow sauerkraut garnished indeed---with a wealth of smoked meats. Serve an Alsatian white wine with this dish, and lightly buttered rye bread or pumpernickel.
Ingredients
US|METRIC
10 SERVINGS
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Directions
- In a large Dutch oven, or other kettle with lid, slowly cook bacon with carrots and onion over medium heat, stirring occasionally, about 8-10 minutes. Place parsley, bay leaves, peppercorns, juniper berries and cloves in cheesecloth bag or large tea strainer. Add to pot along with sauerkraut, wine and broth. Bring to a boil; cover and simmer for 1 hour. Add pork loin, ham, sausage, and bratwurst; simmer another hour. Add apples and simmer for 20 minutes more. Serve immediately or refrigerate overnight and reheat to serve.