Sauerkraut, a cabbage recipe, from the beautiful Alsace by
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A classic of Alsace classics, I present the sauerkraut to you! That said in Alsace the gastronomic culture is not limited to this formidable "Sunday dish". It is rich in savory dishes such as the famous Baeckeoffe and also in superb desserts such as Schneckekueche (Well, for sure, it's hard to pronounce it ...) or white cheese pie. Yes, I'll grant it to you… This last one sounds less Alsatian than the other two…. Sauerkraut is a simple dish that gains in flavor when eaten the day after cooking. So get ahead, prepare it the night before. And enjoy yourself.
Did you know ? the word "Sauerkraut" comes from the Alsatian word: "Sürkrut" which means sour cabbage. It is in fact the cabbage, the white cabbage, "as it is cooked for the preparation of sauerkraut: very finely chopped cabbage, which is left to ferment for a month in coarse salt, pepper and spices. To give all its flavor to cooking, it must be perfectly wet. This is where the Alsatian white wine recipes come in: drier Riesling, sweeter Gewurztraminer, fairly mild Tokay Pinot Gris, Edelzwicker with finesse. But there are many variations of sauerkraut cooked in blond beer, cider and of course the “royal” sauerkraut, cooked in champagne.
Number of persons :
Recipe for 8 -10 pers.
Preparation time :
Less than 30 minutes.
Cooking time :
Ingredients for sauerkraut
• Prepared sauerkraut cabbage: 2 kg
• Onions: 4
• Shallots: 2
• Juniper berries: 20
• Coriander berries: 2 Tbsp
• Cumin or caraway: 2 Tbsp
• Smoked palette: 1
• Baking bacon: 1
• Viennese or Strasbourg sausages: 10
• Montbéliard sausage: 10
• Morteau sausage: 2
• Potatoes: 4 kg
• Blond beer from Alsace: 1 liter
(You can cook sauerkraut with riesling, instead of beer ... But personally I have a preference for sauerkraut cooked in beer)
• Butter: 1 nice piece
• Freshly ground pepper and salt
Utensils needed for the recipe:
• A large pressure cooker (7l)
• 1 large saucepan
• A paring knife
• A thrifty
• A colander
Step by step sauerkraut recipe
Preparation of ingredients:
• Slice the onions and shallots
• Cut the bacon into large pieces
• Peel the potatoes
Chef's tip (amateur;)):
• Soak the cabbage for 1 minute in a saucepan filled with water, then wring it out with the colander.
In the casserole dish:
• Turn on the heat and brown the piece of butter.
• Add the shallots and onions
• Leave to brown then add the bacon cut into pieces
• Salt and pepper well.
• Let it color a little.
• Lower the heat
• Add half the cabbage to the bacon
• Place the pallet (still whole) on the cabbage along with half the juniper berries and half the coriander and cumin.
• Add a little more freshly ground pepper.
• Cover with the rest of the cabbage
• Add the rest of the berries and spices (coriander and cumin).
• Add the beer.
• Close the pressure cooker.
• Leave to cook for 1 hour from the moment the pressure cooker has risen.
While it's cooking ... cook the sausages
We start with the Morteau sausages which will require a little cooking time.
• In a large saucepan, add cold water.
• Place the Morteau sausages without pricking them
• Light the fire.
• Watch and cook in simmering water for 40 minutes (be careful, the water must not boil so that the sausages do not burst).
• For Montbéliard sausages, it will be 10 to 15 minutes
• For the Viennese sausages, between 5 and 10 minutes
Return to the casserole dish. After an hour
• Open the casserole dish
• Add the potatoes
• Close and continue cooking for 15 minutes (always from where the pressure cooker is under pressure)
Sauerkraut is cooked
• Divide all the sauerkraut ingredients in a large dish so that each ingredient is easy to serve.
• I suggest you take a “little beer” with little alcohol and slightly bitter: an Alsatian or even easier to find a “jupiler”.
• On the one hand, since they are light 5 °, we can drink several (okay, we must drink several but in moderation;))
• On the other hand, sauerkraut is a very rich dish, so a slight bitterness will refresh you!
Cheers and bon appétit!
- 1 tbsp juniper berry
- 1 tbsp of goose fat or lard
1 bottle of white wine from Alsace such as Riesling
1 large smoked shank
1 smoked pallet of about 700grs
6 Viennese sausages 3 Morteau sausages
Jean-Paul Acker, champion of the Best Alsatian Sauerkraut with Fishes
The Federation of Alsatian Chefs organized this Monday, January 18, 2016, in the new kitchen of the CFA in Colmar, the third edition of the competition for the Best Alsatian Sauerkraut with Fish.
On this occasion and as part of the crazy week of Alsace sauerkraut which takes place from January 23 to February 7, 2016, Jean-Paul Acker, kitchen assistant at La Cheneaudière & Spa, won this award which sets beautiful to this traditional dish, to the soil and to the freshwater fish.
After the victory of Michel Reuche (2015), chef of Cédric Moulot at Tire-Bouche in Strasbourg, the Lalique trophy was once again put into play. Ten participants thus proposed a traditional recipe for sauerkraut prepared with a minimum of 4 fish. fresh water, including 1 smoked, presented in sections or fillets. The sauce was loose, made with Alsace wine, and the side dish with potatoes. The candidates had 1.5 hours to develop their recipe.
For this competition, Jean-Paul made the difference thanks to his mastery of cooking and seasoning.
"I paid particular attention to the cooking of the cabbage in particular and the quality of the fish from the Vosges. I chose to work with smoked pink trout, pike-perch in pretzel crumbs, pike quenelle and arctic char tournedos cooked at low temperature. All accompanied by a white wine sauce from the house of Wolfberger and potatoes with horseradish from Alsace " explains Jean-Paul.
"After finishing runner-up last year in this competition, I am delighted with this first place: I like to go beyond my limits. It was a new challenge that I am proud to have won. I would like to thank the entire Cheneaudière & Spa team for their support and the competition organizers " the young cook confides again.
Jean-Paul Acker is a promising cook… Aged only 24, he joined the Cheneaudière & Spa brigade alongside Chefs Roger Bouhassoun and Daniel Stein a little over 4 years ago, after having completed his apprenticeship during 4 years at the Clarines d'Argent in Metzeral (68).
The Lalique trophy awarded to Jean-Paul Acker
The famous recipe? There she is :
Alsace Sauerkraut with Fishes by Jean-Paul Acker
Ingredients for 6 people
1kg of "IGP Alsace" cabbage
1 salmon trout fillet
1 arctic char fillet
1 pike perch fillet
1 pike fillet
500 g of potatoes
4 free-range eggs
1/2 liter of liquid cream
1/2 liter of dry Alsace white wine
1/4 liter of fish stock
2 chopped onions
1 leek, thinly sliced
100g of dry pretzels
Olive oil, butter, duck fat, sweet Alsatian mustard, Alsatian horseradish, bay leaf, cloves, juniper berry, salt and pepper.
Remove the bones from the fish and make 6 equal portions in each fillet (except the pike).
The cabbage :
Brown the onions without coloring in a tablespoon of oil, a tablespoon of duck fat and a tablespoon of butter, then add the cabbage, 250ml of wine and 250ml of water.
Add the spices and a pinch of salt, then cook, covered, for about 25 minutes.
Salmon trout: Cold smoke the trout in beech wood for about 1 hour.
The pike perch: Bread the pike perch steaks skin side down in the pretzel breadcrumbs.
The pike :
Make the pike quenelles with:
- 300g of pike
- 1 egg white
- 200ml of cream
- minced leek
- salt and pepper
Once prepared, make quenelles using two spoons and immerse them in simmering water for about 10 min.
Arctic char: Cook at low temperature at 70 degrees for 20 minutes.
Potatoes: Make a mash, then stir in 3 egg yolks, 20g of butter and a teaspoon of Alsatian horseradish. Use a pocket to make small spheres on a baking sheet and bake at 200 degrees for 5 min.
The sauce: Reduce the fish stock and the white wine by half, then add the cream and a teaspoon of sweet mustard from Alsace, season with salt and pepper.
Sear the trout, pikeperch and pike dumplings in brown butter.
In the center of the plate place the cabbage, around the sauce, and harmoniously the fish and potato spheres. Finish with a stalk of chives.
The benefits of lacto-fermented cabbage
The method of preparing cabbage in brine constitutes a kind of preserve before its time. But while sterilization impoverishes foods, both in terms of taste and nutrition, lacto-fermentation enriches them !
In addition to its intrinsic nutritional quality and known as a vegetable, sauerkraut thus has multiple benefits, in particular:
• Vitamin richness (C, PP, B12). The vitamin C contained in cabbage increases by half during the process (about 20 mg per 100 g of sauerkraut). Indeed, lacto-fermentation not only allows a good conservation of the native vitamins of the vegetable, but it makes it possible to synthesize new ones. This high vitamin C content made sauerkraut part of all the great maritime explorations of the 17th century, according to the idea of Captain James Cook, in order to avoid scurvy for sailors.
• Regenerating action on the intestinal flora and digestibility. Lactic acid from lacto-fermentation makes sauerkraut very digestible.
• Rich in fiber, with a beneficial action on intestinal transit.
• Rich in minerals (potassium, calcium and magnesium).
• Low calorie content. Sauerkraut is very rich in water (over 90%).
The most determined drink the water of sauerkraut, if it is not too salty, to fully benefit from the virtues of lacto-fermentation. Without necessarily going so far, know that it's believed that sauerkraut is the best for your health. You will find recipe ideas in the "Sauerkraut differently: what to do with fermented cabbage?".
To note : it is possible to preserve many other vegetables using this process (red cabbage and cauliflower, peppers, carrots, turnips, celeriac, onions, radishes, beets, fennels, zucchini, etc.). It is also a culinary specialty in Korea called kimchi.
How to keep dishes warm?
Principles of cold bond and hot bond.
Freshness and conservation of eggs
Tips about eggs: choose them well, store them well and anti-waste recipes.
Which wines to drink with classic winter dishes?
Tastings of beautiful reds, but not only.
Make the kouglof rise!
Alsatian brioche, in a sweet or savory version.
Crispy croquettes and cromesquis
When Alsace awakens your closet
Griesknepfle, eierkueche, pretzels. 10 Alsatian cuisine recipes to try during confinement.
Sauerkraut can be eaten raw or cooked, as an accompaniment or garnished.
- Preparation 300 minutes
- Cooking 150 minutes
- Maceration 1440 minutes
- Total 450 minutes
- Portion (s) 10 servings
- 1/2 sliced suckling piglet including the ribs, the shoulder, the leg which will be served roasted, then head and feet
- 600 g plain or smoked foie gras for 1 hour, cold
- 2 quality black sausages
- 1.5 kg raw sauerkraut
- 200 mL white Riesling wine
- 3 cloves of garlic
- 2 onions
- 300 g salted bacon
- 300 g smoked bacon
- 1 kg potato
- 10 juniper berries
- Bay leaf
- Salt and pepper from the mill
- 10 g honey
- 20 mL vinegar
- 2 L white background (see note)
- 100 g pork loin
- 50 g pork livers
- 20 g onions
- 10 g flat-leaf parsley
- 30 g of bread to soften with milk
- 20 g veal fat
- 2 eggs
- Salt and pepper from the mill
The day before, in a large terrine, place the piglet's head and feet and sprinkle with coarse salt. Cover and let stand 24 hours.
The next day, prepare the white stock with 2 l of water, a carrot, an onion studded with cloves, a leek, 1 clove of garlic, a bouquet garni and veal bones and trimmings start heating everything in cold water and simmer for 1 hour.
After 1 hour, add the head and feet for 1 hour of cooking. Meanwhile, rinse the sauerkraut thoroughly and shred it. Peel and mince the onions.
Prepare the sauerkraut: in a large pot, brown the onions in a little butter (or goose fat), then add the cabbage, white wine, two bacon, garlic, juniper, thyme, bay leaf, salt and freshly ground pepper. Moisten with the cooking stock filtered with Chinese cheesecloth and cook, covered, in very small broths for 2 hours.
Meanwhile, prepare the dumplings: pass the meat, onion, parsley and fat through a fine grate chopper. Salt and pepper. Add the eggs and the softened milk crumbs and stir to then form the dumplings.
Peel the potatoes and cook in salted boiling water. Before the sauerkraut has finished cooking (there are about 50 minutes left at this time), roast the leg in the oven for 40 minutes. After 20 minutes, brush it with an excellent mustard and add the shoulder and ribs. After 10 minutes, brush the shoulder and ribs as well.
After another 10 minutes, turn off the oven and leave for another 10 minutes, door slightly ajar.
While the meats are roasting, in a saucepan, heat the honey, then add the vinegar. Caramelize the cut pieces of the poached head and feet.
At the same time, poach the quenelles for 15 minutes in simmering water (cooked, they rise). Fry the blood sausages and slices of foie gras for 2 minutes on each side.
On a dish (ideally old earthenware from Alsace or Gien), arrange the sauerkraut in a dome and garnish with roasted meats, small caramelized pieces, bacon, blood sausages, quenelles, potatoes and, lastly , slices of foie gras.
Serve with a white wine from Alsace (preferably Heiligenstein klevener).
Author's Note (s):
Using a white base is more simple than for a velouté or soup and other sauces: broken bones and various trimmings of veal with an aromatic coverage of carrot, pricked onion, leek, garlic and bouquet garni.
First of all, the sauerkraut adventure begins in the garden! The seeds had been chosen for example according to the variety, Krautkaiser, Megaton, Filderkraut, quintal d'Alsace and finally the time has come for the harvest! Of course, you need to have on hand a "sauerkraut iron", also called a grater if you prefer, which is a sort of big mandolin with a sliding frame. Or? The knife remains for finely chopping!
And of course, 20 to 50 l drums to store the finished product. By avoiding choosing bulges in the center!
When the day comes, the cabbages are therefore finely grated (avoiding the cores) and we start by putting two or three handfuls of coarse salt at the bottom, then 7 or 8 centimeters of cabbage and so on. At each layer it is advisable to press down well with the fist.
On top, we have a cloth, then a board with the inside template of the barrel (two halves are easier to arrange), then a heavy stone, both very clean of course!
The exuded juice must rise above, if this is not the case (depending on the year and the variety, the cabbages contain more or less water), add a little salt water. A cloth, and we put a lid without closing tightly. It is then necessary to find a cellar for cold storage without more!
At the end of one month, it is necessary to remove for a toilet the cloths, the planks and the stone as well as the blackish scum which has formed, then to spill the surface liquid a little. We will clean, tamp a little and then top up with a little salt water (contact with air must be avoided). This operation may have to be reproduced, we are watching!
At that moment, for a non-initiate, the smell can surprise him and tell him "we must throw everything"! Nay! After 2 to 3 months, your sauerkraut is ready to be cooked! The smell is certainly not very attractive during withdrawals, but it is without worry!
To work with the "pifometer", a well-pressed handful is taken from each person, whitened or not, then rinsed more or less depending on the time spent in brine. Yes, you have to taste to know how far to rinse!
Then there is of course the classic with a nice oily rind at the bottom of the pot, the duck fat and for me, beer and Riesling mixed (the sauerkraut with champagne is a totally uninteresting snobbery), the jarrotins of pork, the beautiful sausages, the black pudding, the pallet, the smoked bacon. Elsewhere, a dish of salted beef ribs.
But there are still many other things to do, the pheasant hen with sauerkraut (the pheasant being "sacrificed" to cook and flavor the cooking in the center of the sauerkraut). I speak of course of the wild pheasants of the "opening" with the flesh colored and perfumed by their force-feeding of blackberries. But also, a fresh orange salad, etc.