🥬 Choucroute garnie

Name: Choucroute garnie
Total time: 150 min
Yield: 6
Cuisine: France · Alsace
Ingredients: 1.5 kg raw sauerkraut, rinsed and squeezed; 800 g smoked pork shoulder or belly; 6 smoked sausages (such as Strasbourg or Montbéliard); 800 g waxy potatoes, peeled; 2 onions, sliced; 10 juniper berries, 2 bay leaves, 5 peppercorns; 2 tbsp vegetable oil, 500 ml water or stock

Origin: France · Alsace

788kcal

per serving · 450 g

175kcal

per 100 g

54 gProtein12 g / 100 g

50 gFat11 g / 100 g

27 gCarbs6 g / 100 g

Choucroute garnie is the signature dish of Alsace: sauerkraut braised slowly with juniper berries and topped with an assortment of pork cuts and sausages, plus boiled potatoes. The cabbage turns soft and gently tangy, absorbing the smoky, salty flavour of the meat. It is served piled on a large platter, with mustard on the side.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

✓

High protein12 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: pork, sausage

Not veganbecause of: pork, sausage

Contains porkbecause of: pork

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

sauerkrautporksausagepotatojuniper berries

Recipe

6 servings150 min

Ingredients

1.5 kg raw sauerkraut, rinsed and squeezed
800 g smoked pork shoulder or belly
6 smoked sausages (such as Strasbourg or Montbéliard)
800 g waxy potatoes, peeled
2 onions, sliced
10 juniper berries, 2 bay leaves, 5 peppercorns
2 tbsp vegetable oil, 500 ml water or stock

Method

Soften the onions in the oil in a large casserole.
Add half the sauerkraut, the pork, juniper, bay and peppercorns, then the rest of the sauerkraut. Pour in the water.
Cover and braise on low heat for 1 hour 30 minutes, adding water if it gets dry.
Add the sausages and potatoes on top and cook for 30 minutes more.
Serve the sauerkraut on a platter with the sliced meats, sausages and potatoes on top.

How to make it lighter

Choose one sausage and a slice of lean smoked pork instead of the full selection of meats.
Make sauerkraut at least half the plate — it is the lightest part of the dish.
Trim visible fat from the pork before serving.

History

Fermenting cabbage to keep it through winter has long been practised in Alsace and neighbouring German lands, and the version garnished with several meats became the region's best-known festive dish. It remains a brasserie classic across France.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →