Choucroute-Style Sauerkraut
- Total Time
- 1 hour 45 minutes
- Rating
- Notes
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Ingredients
Yield:About 7 cups, enough for a lot of hot dogs
- 5pounds green cabbage (about 2 large heads)
- ½bottle (about 1¾ cups) Riesling
- 3slices bacon, coarsely chopped
- 1¼teaspoons ground coriander
- ½teaspoon black peppercorns
- ⅛teaspoon ground white pepper, plus more to taste
- 1½teaspoons salt, plus more to taste
- 14juniper berries
- 1ounce fatback, finely diced
- 1large onion, thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
204 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 10 grams dietary fiber; 11 grams sugars; 6 grams protein; 569 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Quarter the cabbage heads, cut out and discard the tough cores and rinse the cabbage well. Cut into thin wedges and combine in a large pot with the Riesling, bacon, coriander, peppercorns, white pepper, salt and 10 juniper berries. Cover and simmer for 1½ hours, stirring very occasionally.
- Step 2
Meanwhile, heat the fatback in a small saucepan over medium-low heat until you have about a tablespoon or more of fat. Add the onion and remaining juniper berries. Cover and cook until onions are almost completely melted, 30 to 40 minutes. Add onions to the cabbage and continue cooking.
- Step 3
When the cabbage is extremely soft, remove it from the heat, allow to cool slightly, then season to taste with more salt and white pepper. Serve warm or at room temperature, preferably with a zesty mustard.
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Cooking Notes
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Tory
Tried to adapt for instant pot by cutting cabbage cook time down to 35 on high. Could also only fit half the cabbage in the pot. Would try again, but use low pressure to cook instead - cabbage has almost no structure left. Taste is actually still pretty great.
Nancy Bryant
Pretty good recipe. I always use goose or duck fat (saved from either Christmas roast goose or ducks I may have prepared through the year, storing them in the freezer), so I substituted goose fat to sauté the onions. Kitchen smells divine.
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