Traditional Alsatian Sauerkraut

This recipe will help you make a delicious, classic Alsatian sauerkraut that is sure to impress. Serve it with boiled potatoes and your favorite sausage for a hearty meal.

Ingredients

• 1 large head of green cabbage (about 2 pounds)
• 1 tablespoon kosher salt
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon black peppercorns
• 2 cups chicken or vegetable stock
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil

Instructions

1. Remove the outer leaves of the cabbage and discard. Cut the cabbage into quarters, remove the hard core, and slice the cabbage into thin strips.
2. Place the sliced cabbage in a large bowl and sprinkle with the kosher salt, caraway seeds, and black peppercorns. Use your hands to massage the cabbage until it releases its juices and becomes soft. Let sit for 30 minutes.
3. In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the cabbage and stock to the pot with the onions and garlic. Bring to a boil, then reduce the heat to low and cover. Cook for 1 1/2 hours, or until the cabbage is tender and the flavors have melded together.
5. Taste and adjust seasoning if needed. Serve hot with boiled potatoes and sausage.

Verdict

This Alsatian sauerkraut recipe is a traditional and delicious dish. The caraway seeds and black peppercorns add a nice depth of flavor to the dish, while the cabbage becomes wonderfully tender and flavorful from cooking low and slow in the stock. This dish is a perfect comfort food on a chilly fall or winter day, and is sure to become a staple in your meal rotation.

Serving Suggestions

This dish is traditionally served with boiled potatoes and sausage, but you can also pair it with other meats, such as pork chops or ham. You can also serve it as a side dish with roasted or grilled chicken or turkey. The sauerkraut will keep in the refrigerator for up to 1 week, so you can enjoy it as leftovers throughout the week.