Home Recipes Choucroute garni

Choucroute garni
By Tom Kerridge

5 ratings Rate 5 comments

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Prep: 15 mins More effort

Cook: 1 hr and 50 mins

Serves 4

This is a super-tasty one-pot meal with Savoy cabbage

as the star. A delectable braised family meal, featuring
succulent German garlic sausage

Nutrition: per serving

kcal fat saturates carbs

736 49g 21g 23g

sugars fibre protein salt

Save recipe Print
17g 11g 36g 4.6g

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4 onions , sliced
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200ml white wine

100ml white wine vinegar

1 tbsp thyme leaves

1 star anise

1 tsp fennel seeds

1 tsp black peppercorns

2 carrots , diagonally sliced

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8 garlic cloves

1 medium Savoy cabbage , cut into 8 wedges

6 German garlic sausages (or good-quality chipolatas)

400g whole piece of smoked bacon , skin removed and

cut into large chunks

400ml chicken stock

mashed potato , to serve (optional)

Method
STEP 1
Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp
vegetable oil in a large flameproof casserole dish or
heavy-based pan. Fry the onions for 10-15 mins until
soft. Add the wine and vinegar, along with the herbs and
spices, and reduce to a glaze.

STEP 2
Add the carrots, celery and garlic to the pan, mix well,
then lay the wedges of cabbage on top. Snuggle the
sausages and bacon between the cabbage chunks
before pouring over the stock. Put the pan on the heat,
bring to a simmer, then cover with a lid and cook in the
oven for 1 hr 30 mins, stirring halfway through.

STEP 3
Once cooked, serve in bowls with mashed potato, if you
like.

GOES WELL WITH

• Parsnip mash with apple

• All-the-trimmings roast potatoes
• Buttery caraway carrots

00:32 / 04:32

Recipe from Good Food magazine, January 2017

Comments, questions and tips

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5 ratings

NickIan 4 months ago

Perfectly nice recipe, but why call it choucroute garnie?

There's no sauerkraut in it at all. Couldn't Tom think of a
name for his dish?

Reply

Bex27 1 year ago

I made this on the stove top, with vegetarian sausages

and no bacon and it was still delicious. I thought the
flavours would be overpowering but it worked wonder-
fully. Will make again.

Reply

Juliet960 1 year ago

I'm not a huge fan of cabbage but sometimes get it in

my veg box. I absolutely love this recipe as it uses up
the cabbage, but the cabbage absorbs the flavour of the
spices and meat so it doesn't really feel like you're eat-
ing cabbage. I've made this recipe many times and it is
a brilliant winter… More

Reply

jeff_paris 2 years ago

Just made it. I had to brown the sausages and the bacon
first (the idea of boiled sausages is no appealing for
me). All delicious.

Reply

littleones59 3 years ago

pure comfort food and full of goodness! I put it in my

slow cooker. Worked a treat.

Reply

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