It has been a tradition in my family to prepare sauerkraut on New Year’s Eve. We all look forward to this classic mouth watering winter meal that brings the whole family together… that is all of us except my husband who is most overtly not a sauerkraut fan. Then much to my surprise an Alsatian friend invited us over to his place for a meal and served the most spectacular sauerkraut that I’ve ever eaten. I thought hubby was eating his out of politeness, but then he asked for seconds and thirds!!! Remarkable indeed!
Needless to say I had to get that recipe! Of course it was made from scratch from an old family recipe, scribbled onto a well-loved and well-stained slip of paper. No jars of supermarket sauerkraut to buy for this recipe, just a good old raw cabbage dug out of the backyard veggie garden — make that two cabbages, this recipe feeds a growing family!!!
Old World Alsatian Sauerkraut
for 12 people
1 pound (500g) bacon meat sliced really thick (1/2 inch)
1 tsp (càc) cumin
1/2 cup water
6 pounds (3k) firm potatoes
12 hotdogs (saucisse de Strasbourg, veuillez excuser la traduction Américaine)*
Place your pork, ham and bacon on top of the cabbage. Add the spices. Pour the bouillon, oil, water and the Riesling over the preparation. Place in the oven at 365°F (200°C). Plan on baking for nearly
After another 20 minutes add the hotdogs.
After another 10 minutes, serve.
Garnish each plate with a dab of real dijon mustard.
* For my health conscious readers and gluten free friends, this recipe works great with pure pork and ham feel free to leave out the sausages that aren’t compatible with your diet needs.