SHORTCUT CHOUCROUTE
This pork and vegetable braise requires about 3 hours of time and 5 minutes of work. Spend a few minutes making broad strokes with a sharp knife and layer the ingredients in a deep roasting pan. Then walk away for more than 2 hours. Pass through the kitchen again to uncover the pan and turn the oven up, then go back to your business. You've just spent a productive 3 or so hours cooking and doing something else.
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 655, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 41 grams, Fiber 10 grams, Protein 42 grams, SaturatedFat 13 grams, Sodium 1982 milligrams, Sugar 11 grams, TransFat 0 grams
CHICKEN AND BACON CHOUCROUTE WITH POTATO SALAD RECIPE
This chicken-meets-bacon-meets-sausage-meets-sauerkraut showstopper takes only 25 minutes in the oven. And there's no carving needed: once this hearty main goes into the oven, your work is done and you can enjoy the party too.
Provided by Chris Morocco
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place potatoes in a small pot and pour in water to cover by 2"; season generously with salt. Bring to a boil, then immediately reduce heat so water is at an active simmer. Cook potatoes until fork-tender, 22-25 minutes. Drain; let sit 5 minutes to dry.
- Meanwhile, whisk shallots, oil, vinegar, mustard, hot sauce, and honey in a large bowl; season dressing with salt.
- Add hot potatoes to dressing and let sit, tossing occasionally, until they are just warm and have soaked up some of the dressing, at least 15 minutes and up to 1 hour. Just before serving, add tarragon to potato salad and toss to evenly distribute.
- Place a rack in upper third of oven; preheat to 400°F. Drizzle oil in a large skillet. Season chicken generously with salt and arrange skin side down in a single layer in skillet. Set over medium heat and cook chicken, undisturbed, until skin is golden brown around the edges, 12-15 minutes. Using a stiff spatula, lift up chicken, then put it back down, still skin side down. Once chicken pieces have all released from skillet and slide around easily, continue to cook, shifting pieces as needed if browning unevenly, until skin is deeply browned, 6-8 minutes longer. Transfer chicken to a plate and turn skin side up. Pour off all but 1/4 cup fat from skillet.
- Add bacon to same skillet and cook, turning once, until lightly browned, about 5 minutes; transfer to a plate. Cook garlic in skillet, tossing occasionally, until golden brown, about 3 minutes. Add thyme sprigs and juniper berries and cook, tossing, just until fragrant, about 1 minute. Add sauerkraut and wine, increase heat to medium-high, and cook, stirring occasionally, until wine is almost completely evaporated, 6-8 minutes. Remove skillet from heat.
- Place sausages in a 3-qt. baking dish and pile sauerkraut over (sausages should be submerged). Arrange chicken thighs and bacon on top of sauerkraut. Pour in 3/4 cup water and bake choucroute until chicken is cooked through and liquid is bubbling throughout, 25-30 minutes. Let cool slightly. Serve with potato salad.
- Potato salad (without tarragon) can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
CROCK POT CHOUCROUTE
Make and share this Crock Pot Choucroute recipe from Food.com.
Provided by Geema
Categories Stew
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Stir together the cabbage, carrot, sauerkraut, cider, sugar, garlic, pepper, caraway, and allspice in slow cooker.
- Bury the Canadian bacon in the kraut, pressing down to compact.
- Top with kielbasa & potatoes.
- Cover & cook on low for 7 hours, until potatoes are tender.
SLOW-COOKER CHOUCROUTE
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Stud each onion quarter with a clove. Layer the bacon, sauerkraut, garlic, onion quarters, herb sprigs, bay leaves, pork chops, kielbasa, apples, and potatoes in the slow cooker in the order listed, then pour the wine and gin over the top. Cover the cooker and set it on LOW. Cook until the pork is falling off the bones and the potatoes are fork-tender, at least 6 and up to 8 hours.
- Arrange the meats, potatoes, apples, onions, garlic, and sauerkraut on a large platter. Serve with pumpernickel rye bread, mustards, cornichons, and horseradish.
CLASSIC CHOUCROUTE
Provided by Mark Bittman
Categories dinner, project, main course
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Boil ham hocks in unsalted water until tender, at least 1 1/2 hours. Meanwhile, wash sauerkraut in cold water; drain. Wash again, in hot water; drain and squeeze dry.
- In a heavy, ovenproof pot, melt 3 tablespoons of the fat over medium heat. Add the onion, and cook it until soft and tender; do not brown. Add wine and 1 cup water, then bacon. Cover,and cook 20 minutes. Preheat the oven to 325 degrees.
- Season sauerkraut with pepper and a tiny bit of salt; add to pot,covering bacon. Combine garlic, juniper berries, caraway and bay leaf in cheesecloth and tie into a sachet. Bury this in the sauerkraut. Lay a circle of parchment paper directly over sauerkraut, cover, bring to a boil, transfer to oven and bake 1 hour.
- Add pork loin, top with potatoes, and return to oven for 30 minutes, or until potatoes are tender.
- About 15 minutes before potatoes are done,add bratwursts and frankfurters to the pot with hocks. Reduce heat to simmer, and heat through. Heat remaining fat in a skillet, and carefully brown blood sausages (they burst if overcooked).
- Add kirsch to sauerkraut; taste and add salt if necessary. Discard herb sachet.
- To serve, slice bacon and pork loin.Cut sausages and hocks into pieces. Put sauerkraut on large platter with meats and potatoes on top and around it. Serve with hot mustard and beer or white Alsatian wine.
QUICK CHOUCROUTE GARNIE
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes. Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes. Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.
CROCK POT CHOUCROUTE GARNI
Make and share this Crock Pot Choucroute Garni recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Drain sauerkraut well. Place in bottom of crock pot.
- Sauté bacon in hot skillet for 5 minutes. Add oil, onion and carrot, and sauté until onion is golden and soft.
- Stir bacon mixture and grated apple into sauerkraut.
- Add kielbasa to sauerkraut. (I use Hillshire Farms "Light" Kielbasa.) Tuck juniper and bouquet garni into cheesecloth and add to crock pot. Season with thyme, salt and pepper. Add wine, and just enough chicken broth to cover.
- Cook on high 3-4 hours or low 6-8 hours. Remove cheesecloth, then stir in chopped parsley before serving.
- Serve with boiled potatoes and pumpernickel or dark rye bread.
Nutrition Facts : Calories 539.8, Fat 39.4, SaturatedFat 13, Cholesterol 84.4, Sodium 2814.4, Carbohydrate 21.4, Fiber 5.8, Sugar 11, Protein 19.2
SLOW COOKER CHOUCROUTE
Steps:
- Stud each onion quarter with a clove. Layer the bacon,sauerkraut,garlic,onion quarters, herb sprigs, bay leaves, pork chops kielbasa, apples and potatoes in the slow cooker in the order listed, then pour the wine and gin over the top. Cover the cooker and set it on low. Cook until the pork is falling off the bones and the potatoes are fork tender, at least 6 hours and up to 8 hours. Arrange the meats, potatoes, onions, garlic and sauerkraut on a large platter. serve with pumpernickle rye bread, mustards, cornichons and horse radish.
QUICK CHOUCROUTE GARNIE
Classic choucroute garnie combines sauerkraut, potatoes and a variety of meats. This version uses smoked sausage and is fast to get on the table.
Provided by lazyme
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the sausage into 3-inch lengths, then halve lengthwise.
- Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes.
- Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes.
- Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 593, Fat 43.2, SaturatedFat 13.8, Cholesterol 77.4, Sodium 2461.1, Carbohydrate 16.8, Fiber 4.3, Sugar 5.8, Protein 27.2
SIMPLIFIED CHOUCROUTE GARNI FOR CROCK POT (PORK CHOPS&SAUERK
This is a much more simple and quick version of this dish. Don't be afraid of the sauerkraut it mellows after a long period of cooking. I photocopied this recipe from Family Circle Mag. My hubby and I loved it, it's a keeper. SOOOO Easy, I put it on in the morning before church and didn't touch it until dinner. My pork chops were not able to be sliced as per directions though (they were so tender they fell right apart!).
Provided by PeytonandKaylansMama
Categories One Dish Meal
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, mix seasoning, salt and pepper. (I didn't measure these, I just seasoned each layer with a little sprinkle of each).
- Coat slow cooker with nonstick spray. Layer potatoes, pork chops, kielbasa, apples and sauerkraut (in that order). Season each layer with spice mix. Pour wine over top of sauerkraut.
- Cook 4 hours on high or 8 hours on low. Stir in thawed peas and cook additional 30 minutes.
- remove pork chops and cut each into thick slices against the grain. Stir back into mixture and serve.
Nutrition Facts : Calories 421.3, Fat 14.7, SaturatedFat 5, Cholesterol 80.7, Sodium 1208, Carbohydrate 41.2, Fiber 8.9, Sugar 10.1, Protein 29.2
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