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Alsatian Braised Red Cabbage (Choucroute Garnie Style)
80% authentic · French (Alsatian)
A richer, more complex version inspired by Alsatian cuisine, often served as part of a larger platter with meats. Features juniper berries and white wine.
Ingredients
- Red cabbage1 medium head
- Apples1 large
- Onion1 large
- Dry white wine1 cup
- Pork fat or bacon fat2 tablespoons
- Juniper berries1 teaspoon
- Bay leaf1
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Water or broth1/2 cup
Steps
- 1
Core and thinly slice the red cabbage. Peel, core, and dice the apple. Peel and chop the onion.
- 2
In a large Dutch oven or heavy-bottomed pot, heat the pork fat over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 3
Add the sliced red cabbage, diced apple, juniper berries, and bay leaf. Stir to combine.
- 4
Pour in the white wine and water/broth. Season with salt and black pepper.
- 5
Bring to a simmer, then reduce heat to low, cover tightly, and braise for 1.5 hours, or until very tender, stirring every 30 minutes. Add more liquid if needed.
- 6
Remove the bay leaf and juniper berries (if possible) before serving. Adjust seasoning.
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