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Alsatian sauerkraut with garnish

Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking

A traditional Alsatian dish of fermented cabbage simmered with various meats, sausages, potatoes and a splash of Riesling. Ideal for winter family meals.

MediumFrenchServes 5

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Source Video
59m
Prep
2h 10m
Cook
23m
Cleanup
3h 32m
Total

Cost Breakdown

$49.60
Total cost
$9.92
Per serving

Critical Success Points

  • Complete rinsing of the cabbage to remove excess salt
  • Cooking on very low heat for 1h30 (no boiling)
  • Adding the potatoes and sausages only 30 minutes before the end

Safety Warnings

  • Handle raw meat with separate utensils to avoid cross-contamination.
  • Ensure the pork reaches at least 71 °C internal temperature before serving.
  • Be careful of hot pot surfaces and steam when removing the lid.

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