Red choucroute (braised red cabbage with sausage)
Having lived in Switzerland for 8 years, and being and married to a half-Alsatian, “choucroute” has always been one of my favorite winter dishes. Traditionally made with white cabbage, I have been absolutely craving red cabbage lately. And the color is pretty perfect for the holiday season! I found Martha’s basic version of braised red cabbage and combined it with Girls Guide to Paris’s, well, a red choucroutte, really. Have a go. It is amazing.
You will need:
3 slices of bacon, cut crosswise into 1/2-inch pieces
1 medium onion, thinly sliced
1 head red cabbage (2 1/4 pounds), halved, cored, and cut lengthwise into 1/2-inch-thick slices
1/2 cup cider vinegar
1/2 cup dry red wine
3/4 cup water
1 tablespoons dark-brown sugar
Coarse salt and freshly ground pepper
1 bay leaf
3 whole cloves, 5 whole black peppercorns and 3 whole juniper berries
1 apple, peeled, cored, and cut into 1/2-inch pieces
pre-cooked SAUSAGE of your choice (I used kielbasa)
Cook bacon in a large pot over medium heat, stirring occasionally, until fat renders and bacon is crisp, about 8 minutes. Add onion and cook, stirring occasionally, until translucent, about 3 minutes. Add spices and bay leaf and let warm. Add vinegar, wine, water, sugar, and 1 1/2 teaspoons salt; stir to combine and deglaze. Add sausage and cabbage. Raise heat to medium-high, cover, and cook 5 minutes.
Reduce heat to medium-low, and continue to cook, covered, stirring occasionally, 30 minutes. Stir apple into cabbage, and cook, covered, until cabbage and apples are tender, 25 to 35 minutes. Season with pepper.
Natalie Halt is one of Gather’s co-founders. She competed internationally on water skiing’s Pro Tour and World Cup circuits for a decade, sustaining her top performance with a yoga practice that began in 2000. Natalie is now a certified yoga teacher, and the mother of two boys. She lives in South Carolina, USA.
Photo by Quin Dombrowski, used with Creative Commons license.