Choucroute Garni From a recipe by Mark Bittman

For Four Servings Time: Up to 3 hours 30 Minutes

Ingredient List:

  • 1 Pound Boneless Pork Shoulder
  • 1/2 head of Green Cabbage
  • 2 large Onions
  • 4 bay leaves
  • 1 Pound Smoked Sausage
  • 1 Quart Sauerkraut
  • 1 Tablespoon Caraway Seeds
  • 1 teaspoon of black pepper
  • 750 ml not too sweet Riesling
  • Salt
  • Baguette, Butter and Coarse Mustard for Serving
Heat the Oven to 300 Degrees
Core the Cabbage
Cut the cabbage into wide ribbons and scatter in the bottom of the roasting pan
The cabbage ribbons should be about 1 inch wide
Drain the Sauerkraut and spread it on top of the cabbage
Halve the onions and nestle with the bay leaves among the vegetables
Caraway Seeds and Black Pepper
Sprinkle over the veggies
Put the meat and sausages on top of everything and add the wine. Sprinkle the meat with salt and pepper.
Set the oven for 300 degrees, cover the pan tightly with aluminum foil and place in the oven undisturbed for two hours.
Check after two hours by inserting a fork into the pork and checking if it slides out easily. If yes, proceed on to the next step. If not, recover and place back in the oven at 300 degrees.
After another 40 minutes the fork slides out easily. Now, increase the heat to 450 degrees, set a timer for 30 minutes and place the pan, uncovered, in the oven.
To serve, slice the pork across the grain and place on a bed of veggies with a sausage. Add some mustard and crusty bread with a good beer or semi sweet Riesling for a perfect winter feast.
Created By
Rick Powis


Photos by Rick Powis

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