Choucroute garnie is a famous Alsacian

Alsace

Alsace is the fifth-smallest of the 27 regions of France in land area , and the smallest in metropolitan France. It is also the seventh-most densely populated region in France and third most densely populated region in metropolitan France, with ca. 220 inhabitants per km²...

 recipe for preparing sauerkraut

Sauerkraut

Sauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...

 with sausage

Sausage

A sausage is a food usually made from ground meat , mixed with salt, herbs, and other spices, although vegetarian sausages are available. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Typically, a sausage is formed in a casing traditionally made...

s and other salted

Salting (food)

Salting is the preservation of food with dry edible salt. It is related to pickling . It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are dried and salted cod and salt-cured meat.Salting is used because most bacteria, fungi and other potentially...

 meat

Meat

Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...

s and charcuterie

Charcuterie

Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire...

, and often potato

Potato

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...

es.

Although sauerkraut is a traditionally German

Germany

Germany , officially the Federal Republic of Germany , is a federal parliamentary republic in Europe. The country consists of 16 states while the capital and largest city is Berlin. Germany covers an area of 357,021 km2 and has a largely temperate seasonal climate...

 and Eastern Europe

Eastern Europe

Eastern Europe is the eastern part of Europe. The term has widely disparate geopolitical, geographical, cultural and socioeconomic readings, which makes it highly context-dependent and even volatile, and there are "almost as many definitions of Eastern Europe as there are scholars of the region"...

an dish, the French annexation of Alsace

Alsace

Alsace is the fifth-smallest of the 27 regions of France in land area , and the smallest in metropolitan France. It is also the seventh-most densely populated region in France and third most densely populated region in metropolitan France, with ca. 220 inhabitants per km²...

 and Lorraine

Lorraine (province)

The Duchy of Upper Lorraine was an historical duchy roughly corresponding with the present-day northeastern Lorraine region of France, including parts of modern Luxembourg and Germany. The main cities were Metz, Verdun, and the historic capital Nancy....

 following the Peace of Westphalia

Peace of Westphalia

The Peace of Westphalia was a series of peace treaties signed between May and October of 1648 in Osnabrück and Münster. These treaties ended the Thirty Years' War in the Holy Roman Empire, and the Eighty Years' War between Spain and the Dutch Republic, with Spain formally recognizing the...

 in 1648 brought this dish to the attention of French chefs

French cuisine

French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...

 and it has since been widely adopted in France

France

The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...

.

In principle, there is no fixed recipe for this dish - any preparation of hot sauerkraut with meat and potatoes could qualify - but in practice there are certain traditions, favourite recipes, and stereotypical garnishes that are more easily called choucroute garnie than others. Traditional recipes call for three types of sausage: Frankfurt sausages

Hot dog

A hot dog is a sausage served in a sliced bun. It is very often garnished with mustard, ketchup, onions, mayonnaise, relish and/or sauerkraut.-History:...

, Strasbourg sausages, and Montbéliard sausages. Fatty, inexpensive or salted

Salting (food)

Salting is the preservation of food with dry edible salt. It is related to pickling . It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are dried and salted cod and salt-cured meat.Salting is used because most bacteria, fungi and other potentially...

 cuts of pork

Pork

Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....

 also often form a part of choucroute garnie, including ham hock

Ham hock

A ham hock or hough is the joint between the tibia/fibula and the metatarsals of the foot, where the foot was attached to the hog's leg...

s, pork knuckles and shoulders, back bacon

Back bacon

Back bacon is bacon prepared from centre-cut boneless pork loin. The name refers to the cut of meat, which is from the back, and distinguishes it from other bacon made from pork belly or other cuts. Unlike other bacon, back bacon is not brined, cured, boiled, or smoked...

 and slices of salt pork. Other recipes call for pieces of fish

Fish

Fish are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups...

 or goose

Goose

The word goose is the English name for a group of waterfowl, belonging to the family Anatidae. This family also includes swans, most of which are larger than true geese, and ducks, which are smaller....

 meat, but this is far less typical.

The sauerkraut itself is usually heated with a glass of Riesling

Riesling

Riesling is a white grape variety which originated in the Rhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally...

 or other dry white wine

Wine

Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast...

s or stock

Stock (food)

Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces.- Preparation :Stock is made by simmering various ingredients in water, including some or all of the following...

, and goose

Goose

The word goose is the English name for a group of waterfowl, belonging to the family Anatidae. This family also includes swans, most of which are larger than true geese, and ducks, which are smaller....

 or pork fat

Lard

Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by its saturated-fat content and its often negative...

. In some recipes, it may also be cooked with chopped onion

Onion

The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...

 and sliced apple

Apple

The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family . It is one of the most widely cultivated tree fruits, and the most widely known of the many members of genus Malus that are used by humans. Apple grow on small, deciduous trees that blossom in the spring...

s. Food writer Jeffrey Steingarten

Jeffrey Steingarten

Jeffrey Steingarten is a leading food writer in the United States. He has been the food critic at Vogue magazine since 1989. His monthly columns in Vogue have earned him a National Magazine Award, and nearly a dozen James Beard Awards and nominations...

 attempted to catalogue the composition of an authentic recipe in 1989. He writes that every traditional recipe includes black pepper

Black pepper

Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...

corns, cloves, garlic

Garlic

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...

, juniper berries, onions, and potato

Potato

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...

es; most include bay leaves

Bay leaf

Bay leaf refers to the aromatic leaf of the bay laurel . Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine...

 and wine.

Like cassoulet

Cassoulet

Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat , pork skin and white haricot beans....

, pot au feu, and so many other examples of France's regional cuisine, its origin is in a traditional, inexpensive dish, but grand versions (such as Choucroute Royale, made with Champagne instead of Riesling), and grand ingredients (such as foie gras

Foie gras

Foie gras ; French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage corn, according to French law, though outside of France it is occasionally produced using natural feeding...

and wild game) are mentioned both in traditional sources (e.g. Ali-Bab) and in recipes from contemporary chefs and restaurants.

Choucroute garnie is available throughout France in canned or microwavable

Microwave oven

A microwave oven is a kitchen appliance that heats food by dielectric heating, using microwave radiation to heat polarized molecules within the food...

 ready-to-eat form. A Hungarian version includes stuffed cabbage leaves in addition to the other ingredients. Shredded cabbage can also be added along with the sauerkraut to produce a somewhat less acidic version.

Recipe for choucroute of white cabbage

(Serves 4)

• 125g butter
• a handful of fine, diced Alsace bacon or smoked streaky bacon
• 1 white cabbage, finely sliced
• 750ml white wine
• 250ml good-quality white wine vinegar
• bouquet garni (garlic/thyme/rosemary/bay leaf)
• bouquet garni (star anise/cinnamon stick/coriander seeds/juniper berries) tied in a muslin cloth
• 100g honey or chutney or jam

to serve

• grilled continental sausage or simmered ham hock, carrots and potatoes

Heat the butter in a pan, add the bacon and gently sauté until lightly coloured. Pour over the white wine and white wine vinegar and add both bouquets garnis. Cover with a tight fitting lid. Gently simmer the cabbage until most of the liquid has evaporated, then add honey and check the seasoning.

Trivia

Choucroute in French is also the name of a sort of beehive hair style

Beehive (hairstyle)

The Beehive is a woman's hairstyle that resembles a beehive; it is elegant and it is also known as the B-52, for its similarity to the bulbous nose of the B-52 Stratofortress bomber. It originated as one of a variety of elaborately teased and lacquered versions of "big hair" that developed from...

 with a slightly disorderly appearance, first sported by French actress Brigitte Bardot

Brigitte Bardot

Brigitte Anne-Marie Bardot is a French former fashion model, actress, singer and animal rights activist. She was one of the best-known sex-symbols of the 1960s.In her early life, Bardot was an aspiring ballet dancer...

in the 1960s. Her blond hair arranged in such a hairstyle was deemed reminiscent of choucroute heaped high on a plate, hence the name.