Choucroute

Choucroute

By
From
Becasse
Serves
12
Photographer
Steve Brown

This is the French word for sauerkraut, meaning ‘bitter herb’, and is a specialty of Alsace, Lorraine and parts of Germany. The dish is finely sliced white cabbage that is then salted and fermented. Traditionally it accompanies smoked pork or sausages.

Ingredients

Quantity Ingredient
15 juniper berries
10 black peppercorns
3 star anise
1 cinnamon stick
garlic
thyme
1 bay leaf
100g wet salt
1 large savoy cabbage, cored and very finely sliced
300ml * rendered duck fat [rid:1627]
2 large onions, very finely sliced
300g pancetta, cut into a few big chunks
750ml riesling

Method

  1. Crush the juniper berries, peppercorns, star anise and cinnamon in a mortar then add the garlic, thyme and bay leaf and pound to a fragrant paste. Scrape into a large mixing bowl, add the salt and mix together well. Add the cabbage to the bowl and mix together thoroughly. Cover with cling film and leave in a warm place for 24–48 hours to ferment. The longer you leave it, the stronger the flavour will be. Tip into a colander and rinse well under running water to remove the salt.
  2. Preheat your oven to 100°C. Heat a large casserole dish and add the duck fat and onions. Sweat for about 10 minutes until soft. Add the cabbage to the pan with the pancetta and riesling. Cover with a piece of greaseproof paper cut to the size of the casserole dish. Cover tightly and braise in the oven for 4 hours. Stir every 30 minutes to make sure the cabbage cooks evenly and doesn’t burn.
  3. Remove from the oven and leave to cool. Tip onto a flat tray and pick out any large pieces of spice.
Tags:
restaurant
Becasse
Justin
North
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