Shortcut Choucroute
- Total Time
- Up to 3 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½head green cabbage
- 1quart sauerkraut
- 2large onions
- 4bay leaves
- 1tablespoon caraway seeds or juniper berries
- Black pepper
- 1pound boneless pork shoulder roast (or 1½ pounds bone-in)
- 1pound smoked sausage
- 1bottle not-too-sweet riesling (or a little more than 3 cups beer, apple cider, chicken stock or water)
- Salt
- Baguettes, butter and coarse mustard, for serving
Nutritional analysis per serving (4 servings)
756 calories; 42 grams fat; 13 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 42 grams carbohydrates; 10 grams dietary fiber; 12 grams sugars; 44 grams protein; 2114 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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Preparation
- Step 1
Heat the oven to 300 degrees. Core the cabbage; cut it into wide ribbons and scatter in the bottom of a large roasting pan. Drain the sauerkraut and spread it on top of the cabbage. Halve the onions and nestle them among the vegetables. Tuck in the bay leaves and sprinkle with the caraway seeds or juniper berries and lots of black pepper.
- Step 2
Put the meat and sausages on top of everything and pour in the wine or other liquid. Sprinkle the meat with salt and pepper and cover tightly with foil. Transfer to the oven and cook, undisturbed, for 2 hours.
- Step 3
Test the pork shoulder by inserting a fork into the thickest part: If it slides out easily, turn the oven up to 450 degrees, leave the pan uncovered and return it to the oven until the meat and the vegetables brown a bit, another 25 to 30 minutes. If the pork isn’t fork-tender, re-cover the pan and return it to the oven for another 30 minutes before proceeding.
- Step 4
To serve, just break the pork into chunks with two forks and set the pan on the table with a serving spoon and plates, plenty of roughly torn baguettes and crocks of mustard and butter. Don’t bother removing the bay leaves unless they really bug you.
Private Notes
Comments
Delicious and perfect for a cold winter's night. I tweaked the recipe as follows, making it slightly more like the classic Alsatian dish: chop a few slices of bacon and saute in a cast iron Dutch oven. While bacon is rendering its fat, quarter and slice onion. Add onions to pot. While onions are cooking, slice the cabbage, then add that to the pot. Stir a few minutes until cabbage wilts. Proceed with recipe. This doesn't really take any more time or effort.
I used country style pork ribs. Worked perfectly.
Very good, better than expected considering the easy directions. However, the pork shoulder took a bit more than the entire 3 hours to become fork-tender.
I'm from PA Dutch country where pork and sauerkraut is a traditional New Year's dish. I went with this for something a little different and glad I did. I used a larger pork butt (one pounders are really hard to find) and some andouille I needed to use, and increased everything else accordingly. Worked really well together. About the only thing I did differently was sliced up a couple med-to-large onions, sautéd then deglazed with the Riesling. Then followed pretty much to the T. Delish!
This is my third you’re making this. It is very good for the lack of time that you have to put in, however, the time that it takes for the pork to become fork tender is way more than the recipe suggests. Just be aware of that on the front end.
Can you use spare ribs?
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