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