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

  • 4 pounds sauerkraut (refrigerated, rinsed well and drained)
  • 1/2 pound bacon (diced)
  • 2 onions (large, peeled and coarsely chopped)
  • 3 carrots (pared and sliced)
  • 1/2 cup parsley (chopped)
  • 2 bay leaves
  • 10 black peppercorns
  • 10 juniper berries
  • 4 whole clove
  • 3 cups white wine (fruity, Riesling or Mosel)
  • 4 cups chicken broth
  • 1 pound boneless pork loin roast (cubed)
  • 1/2 pound ham (cubed)
  • 1 pound smoked pork sausage (sliced)
  • 1 pound brats (sliced)
  • 2 green apples (tart, cored and coarsely chopped)

Directions

  1. 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.
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