CHOUCROUTE GARNI
This is a super-tasty one-pot meal with Savoy cabbage as the star. A delectable braised family meal, featuring succulent German garlic sausage
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 2h5m
Number Of Ingredients 15
Steps:
- Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp vegetable oil in a large flameproof casserole dish or heavy-based pan. Fry the onions for 10-15 mins until soft. Add the wine and vinegar, along with the herbs and spices, and reduce to a glaze.
- Add the carrots, celery and garlic to the pan, mix well, then lay the wedges of cabbage on top. Snuggle the sausages and bacon between the cabbage chunks before pouring over the stock. Put the pan on the heat, bring to a simmer, then cover with a lid and cook in the oven for 1 hr 30 mins, stirring halfway through.
- Once cooked, serve in bowls with mashed potato, if you like.
Nutrition Facts : Calories 736 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 4.6 milligram of sodium
CHOUCROUTE GARNI A LA JUIVE
This is a kosher variant of Choucroute Garni that I have yet to try but that sounds tasty. Times are estimated and do not include cooking time for the corned beef. If you have difficulty locating juniper berries, you can get them from Penzey's Spices at www.penzeys.com. For the wine, I'd suggest using a dry Riesling or a Pinot Gris--something along those lines.
Provided by Halcyon Eve
Categories One Dish Meal
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Wash the sauerkraut in cold water. Drain. Then wash it a second time, in very hot water. Drain again. Squeeze the water out of the sauerkraut by forming it into balls and pressing it between your hands.
- In a heavy-bottomed oven-proof pot, melt the goose or duck fat. Add the pastrami or goose breast and the sliced onions. Sauté for a few minutes. Do not brown. Add the wine, 1 cup of the water, and 1 of the bay leaves.
- Place the remaining bay leaf, the juniper berries, and the caraway seeds in a piece of cheesecloth. Peel and smash the garlic cloves and place on top. Tie with a string and place in the pan.
- Peel the remaining onion and stick the 4 cloves into the outer layer. Place in the heavy pan. Add the sauerkraut, pepper, and the potatoes to the pot. Add more wine and/or water as needed for the liquid to go half way up the pan. Bring to a boil.
- Preheat the oven to 325°F Cover the pot and transfer to the preheated oven, and cook for an hour.
- Add the corned beef to the sauerkraut, return to the oven and cook for 15 minutes. Then add the frankfurters to the sauerkraut. Bring to a simmer, but not a boil.
- To serve, put the sauerkraut in the center of a serving plate. Slice the corned beef against the grain and arrange it on top. Surround the sauerkraut with the frankfurters and the potatoes. Accompany this choucroute garni with mustard and horseradish sauce.
Nutrition Facts : Calories 684.3, Fat 37.3, SaturatedFat 12.8, Cholesterol 141.7, Sodium 3307.7, Carbohydrate 44.2, Fiber 11.3, Sugar 7.1, Protein 33.5
CHOUCROUTE GARNI A LA JUIVE
Steps:
- Wash the sauerkraut in cold water. Drain. Then wash it a second time, in very hot water. Drain again. Squeeze the water out of the sauerkraut In a heavy-bottomed oven-proof pot, melt the goose or duck fat. Add the pastrami or goose breast and the diced onions. Sauté for a few minutes. Do not brown. Add the wine, 1 cup of the water, and 1 of the bay leaves. Place the remaining bay leaf, half the juniper berries, and the caraway seeds in a piece of cheesecloth. Peel and smash the garlic cloves and place on top. Tie with a string and place in the pan. Peel the remaining onion and stick the 4 cloves into the outer layer. Place in the heavy pan. Add the sauerkraut, pepper, and the potatoes to the pot. Add more wine and/or water as needed for the liquid to go half way up the pan. Bring to a boil. . Add the corned beef to the sauerkraut, return to the oven and cook for 15 minutes. Then add the frankfurters to the sauerkraut. Bring to a simmer, but not a boil. To serve, put the sauerkraut in the center of a serving plate. Slice the corned beef against the grain and arrange it on top. Surround the sauerkraut with the frankfurters and the potatoes. Accompany this choucroute garni with mustard and horseradish sauce.
CHOUCROUTE GARNI
Steps:
- Preheat oven to 350 degrees.
- In a large Dutch oven or oven-proof pot with lid, saute the bacon until browned. Remove the bacon and all but 2 tablespoons of the bacon grease. Brown the bratwurst and the pork chops on all sides, then set them aside. Add the onion and saute until translucent. Add the sauerkraut and saute 5 minutes. Add the potato, caraway seeds, juniper berries and the brown sugar and stir to combine. Place the browned bratwurst and pork chops on top of the sauerkraut mixture. Add the chicken stock, Riesling and water. Place lid on top and bake for 45 minutes.
CHOUCROUTE GARNI
Provided by Food Network
Yield 4 servings
Number Of Ingredients 11
Steps:
- Immerse the sauerkraut in a large bowl filled with cold water, and soak for 15 minutes.
- While sauerkraut is soaking, place the chopped bacon and the optional bacon rind in a heavy, oven proof pot over high heat. Saute for 1 minute. Turn heat to medium-low, add the garlic and saute for another minute.
- Pre-heat oven to 325 degrees.
- Squeeze the sauerkraut dry, reserving 1 cup of the soaking water and add the sauerkraut to the pot. Stir well to blend with bacon. Add the reserved cup of soaking water, the white wine, the juniper berries, the peppercorns and the cloves. Bring to boil on top of stove and boil until the liquid has almost evaporated (about 20-30 minutes).
- Imbed the meats in the sauerkraut, cover the pot and cook in the oven until the meats are hot, about 30 minutes. Serve on a large platter.
ALSATIAN CHOUCROUTE GARNI
Choucroute garni combines the smoky flavors of several sorts of sausage, pork butt, and thick-cut bacon with the pungent perfume of sauerkraut, bay leav es, juniper berries, and caraway seeds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 22
Steps:
- Make a spice bundle: Place spices, bay leaves, and garlic on a square of cheesecloth; tie into bundle with kitchen twine.
- Heat oil in a very large Dutch oven over medium heat. Add onions and salt. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add bacon, pork butt, and spice bundle. Cover with sauerkraut. Add wine and enough water to come 1 inch below sauerkraut. Bring to a boil. Reduce heat to medium-low; cover, and simmer 45 minutes.
- Add potatoes and carrots. Cover; cook until almost tender, about 20 minutes.
- Using a skewer or the tip of a paring knife, poke a few holes into each sausage to prevent them from bursting. Place kielbasa in a dry skillet over medium heat. Cook, turning often, until browned, about 8 minutes. Put all sausages into the Dutch oven; cover, and cook until heated through, about 15 minutes. Using a slotted spoon, transfer sausages and vegetables to a plate. Drain sauerkraut, and arrange on a serving platter. Arrange sausages and vegetables on top. Garnish with parsley, and serve with mustards.
HOMEMADE CHOUCROUTE GARNI
This feast of earthy flavors will make guests feel welcome. Serve it with grainy mustard, crusty bread, and bottles of dark beer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 23
Steps:
- Place sauerkraut in a colander set in the sink; rinse with warm water, and drain.
- Make bouquet garni: Place peppercorns, coriander seeds, cloves, juniper berries, parsley, thyme, and bay leaves on square of cheesecloth; tie with kitchen twine.
- Melt goose fat in very large Dutch oven over medium heat. Add sliced onions; cook, stirring frequently, until onions are translucent but not brown, about 10 minutes.
- Add wine, chicken stock, and 2 cups water to Dutch oven; stir to combine. Add dry-salted bacon, smoked bacon, pig's knuckles, pork butt, carrots, garlic, salt, and bouquet garni. Lay washed and drained sauerkraut on top of mixture in Dutch oven. Add enough cold water to bring liquid to 1 inch below sauerkraut. Cover, increase heat to high, and bring liquid to boil. Reduce heat to low; cook at strong simmer for 1 1/2 hours.
- Add potatoes; simmer, covered, until potatoes are just becoming tender, about 30 minutes more. Add sausages; simmer, covered, until heated through, about 10 minutes more.
- Remove bouquet garni and discard. To serve choucroute garni on platter, remove meat, potatoes, and carrots from Dutch oven. Drain sauerkraut, and place in middle of serving platter. Slice bacon and pork butt. Arrange meat, potatoes, and carrots around sauerkraut on platter.
CHOUCROUTE GARNIE (GARNISHED SAUERKRAUT)
Provided by Pierre Franey
Categories dinner, casseroles, main course
Time 45m
Yield 6 or more servings
Number Of Ingredients 20
Steps:
- Put the sauerkraut in a colander and rinse well. Press with the hands to extract excess liquid.
- Heat the lard in a large, heavy casserole or Dutch oven. Add one cup of the chopped onions and the garlic. Cook, stirring, until wilted chopped and add the pork hocks. Scatter sauerkraut over all. Add the wine and chicken broth.
- Tie the parsley sprigs, bay leaf and thyme into a small bundle and add it. Add the cloves and juniper berries. Cover closely and bring to a boil.
- Meanwhile, heat the butter in a saucepan and add the remaining half cup of chopped onion. Cook, stirring, until wilted.
- Put the pork in a mixing bowl and add the cooked onions, caraway seeds and chopped parsley. Add salt and pepper to taste.
- Blend the pork mixture well. Shape it into 12 balls of approximately the same size. Arrange them on top of the sauerkraut. Add the smoked pork butt and continue cooking.
- When the sauerkraut and meats have cooked for 30 minutes after the first boil, add the kielbasa. Cover and cook 15 minutes longer. Serve the sauerkraut with the sliced meats and potatoes.
Nutrition Facts : @context http, Calories 1019, UnsaturatedFat 40 grams, Carbohydrate 19 grams, Fat 72 grams, Fiber 8 grams, Protein 68 grams, SaturatedFat 25 grams, Sodium 2410 milligrams, Sugar 7 grams, TransFat 1 gram
CHOUCROUTE GARNI
Yield serves 8
Number Of Ingredients 22
Steps:
- Make a spice bundle: Place spices, bay leaves, and garlic on a square of cheesecloth; tie into a bundle with kitchen twine.
- Heat oil in a very large Dutch oven over medium heat. Add onions and salt. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add bacon, pork butt, and spice bundle. Cover with sauerkraut. Add wine and enough water to come 1 inch below sauerkraut. Bring to a boil. Reduce heat to medium-low; cover, and simmer 45 minutes.
- Add potatoes and carrots. Cover; cook until almost tender, about 20 minutes.
- Using a skewer or the tip of a paring knife, poke a few holes into each sausage to prevent them from bursting. Place kielbasa in a dry skillet over medium heat. Cook, turning often, until browned, about 8 minutes. Put all sausages into the Dutch oven. Cover; cook until heated through, about 15 minutes.
- Using a slotted spoon, transfer sausages and vegetables to a plate. Drain sauerkraut, and arrange on a serving platter. Arrange sausages and vegetables on top. Garnish with parsley; serve with mustards.
CHOUCROUTE GARNIE
Provided by Florence Fabricant
Categories dinner, casseroles, main course
Time 3h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Drain sauerkraut, reserving juice. Rinse in two changes of cold water, wring out well, and set aside. Heat oven to 325 degrees.
- In a large casserole,at least 5 quarts,cook salt pork or bacon over medium heat until golden. Remove,draining well.Leave fat in casserole. Add onions and carrots, and saute until soft. Add garlic and apple, and cook, stirring, several minutes. Add sauerkraut, and return pork or bacon to casserole, tucking it into sauerkraut. Add stock and wine. Bring to a simmer.
- Add bay leaf, peppercorns, cloves and juniper berries. Season to taste with salt and pepper. Cover,and bake 2 hours.
- Tuck sausages into sauerkraut. If sauerkraut looks dry, add stock. If sauerkraut needs more bite, add a little reserved juice. Cover,and bake 20 minutes.
- Place smoked pork on sauerkraut. Cut ham slices in half, and add them to top. Cover with parchment cut to fit inside casserole and placed directly on ingredients. Cover pot,and return to oven 15 minutes.
- While meats cook, simmer potatoes in salted water until tender. Drain.
- Serve choucroute directly from casserole, placing potatoes on top first. Or spread sauerkraut on a platter, and top with meats and potatoes. Serve with mustard.
More about "choucroute garni a la juive recipes"
CHOUCROUTE GARNIE RECIPE | ALSATIAN RECIPES
From norecipes.com
CHOUCROUTE GARNIE RECIPE (+ VIDEO) | CRAFT BEERING
From craftbeering.com
CHOUCROUTE GARNIE | WILLIAMS SONOMA
From williams-sonoma.com
CHOUCROUTE GARNIE | SAVEUR
From saveur.com
CHOUCROUTE GARNIE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
CHOUCROUTE GARNIE - COOKTHESTORY
From cookthestory.com
BEST CHOUCROUTE GARNIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
NUTRITIONAL FACTS: - FOOD.COM
From food.com
CHOUCROUTE GARNI RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
CHOUCROUTE GARNIE RECIPE - BBC FOOD
From bbc.co.uk
CHOUCROUTE GARNI A LA JUIVE - PLAIN.RECIPES
From plain.recipes
CHOUCROUTE GARNI RECIPE | MYRECIPES
From myrecipes.com
CHOUCROUTE GARNI - BAKED PORK CHOP RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHOUCROUTE GARNIE — A CELEBRATION OF PORCINE MEATS | WHAT DAD …
From whatdadcooked.com
HOW TO MAKE ALSATIAN CHOUCROUTE GARNIE: A FEAST OF PORK
From seriouseats.com
CHOUCROUTE GARNI RECIPE - SCHALLER & WEBER
From schallerweber.com
CHOUCROUTE GARNIE RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
CHOUCROUTE GARNIE A L’ALSACIENNE DINNER KIT AND RECIPE
From heritagefoods.com
CHOUCROUTE GARNIE – LA BOîTE
From laboiteny.com
CHOUCROUTE GARNIE FROM LES HALLES | FOOD | THE GUARDIAN
From theguardian.com
THIS CHOUCROUTE GARNIE RECIPE IS GERMAN-FRENCH FUSION AT ITS FINEST
From hvmag.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
ALSATIAN CHOUCROUTE GARNI | OREGONIAN RECIPES
From recipes.oregonlive.com
CHOUCROUTE GARNI A LA JUIVE RECIPE | JEWISH RECIPES | PBS …
From pbs.org
CHOUCROUTE GARNIE | COOK'S COUNTRY RECIPE
From cookscountry.com
CHOUCROUTE GARNIE (ALSATIAN BRAISED SAUERKRAUT WITH MIXED MEATS)
From seriouseats.com
POTLUCK CHOUCROUTE GARNI - BETTER HOMES & GARDENS
From bhg.com
CHOUCROUTE GARNIE | CANADIAN LIVING
From canadianliving.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CHOUCROUTE GARNIE – HEARTY, WARMING, AND PERFECT FOR CHILLY WEATHER
From gingerandscotch.com
FRENCH CHOUCROUTE GARNI - BETTER HOMES & GARDENS
From bhg.com
CHOUCROUTE GARNI - GERMANFOODS.ORG
From germanfoods.org
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CHOUCROUTE GARNI A LA JUIVE RECIPE | JEWISH RECIPES | PBS FOOD
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #beef #poultry #french #jewish-ashkenazi #european #kosher #dietary #one-dish-meal #comfort-food #meat #taste-mood #4-hours-or-less
You'll also love