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Jun 1, 2023 · Preheat oven to 250°F (120°C). In a large Dutch oven, heat 1/4 cup (60ml) goose fat (or duck fat, lard, or oil) over medium-low heat until shimmering. Add onions and cook, stirring often, until softened but not browned, about 10 minutes. Add wine, stock, and cheesecloth sachet to onions.
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- Mains, Sausage
Add the white wine, vinegar, potato and shredded cabbage to the softened onions and cover with the strained liquid you cooked the meat in. Bring to the boil, stirring occasionally, then cover and simmer for 40 minutes, stirring every 10-12mins, Untill there is nearly no liquid left, just a little cooking liquid. Season with salt and pepper.
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Nov 8, 2020 · 1 whole cabbage leaf. Trim, core, finely shred the cabbage, mix with the salt in a large bowl. Squeeze the cabbage with your hands, to break up the cellular structure of the cabbage and help it start fermenting faster. Transfer the cabbage to your pot, jar or bowl – add the spices between the layers of shredded cabbage.
- Margaret Kemp
Method. Cook the pork in simmering water for about 1 1/2 hous. Drain the sauerkraut (and rinse and drain again if you like a less strong flavour) Heat some pork (or duck or goose) fat in a large pan. Fry a chopped onion for 5 minutes, then add the sauerkraut, chopped garlic, pork, salt, peppercorns and cloves, a couple of bay leaves and a few ...
Instructions. Wash with coldwater and dry off all surplus water. Place the sauerkraut in a casserole and add lightly browned onions, cloves, juniper berries, garlic, fat, sal and pepper and finally a glass of white wine (Riesling or crémant d'Alsace).
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Choucroute garnie. Choucroute Garnie is a typical winter dish coming from the French Alsace region. At its base is the silky, pungent, fermented cabbage known as sauerkraut, infused with flavors of goose fat, onions, garlic, juniper berries, caraway, and white wine such as the local dry Riesling. Sauerkraut is garnished with a hefty number of ...
Jun 10, 2022 · For the choucroute garnie. Preheat the oven to 400°F (200°C/Gas Mark 6). Generously grease the cake pan with the butter, then dust with flour until coated. In a large stockpot over medium-high heat, melt the butter. Add the onions and garlic and cook until they’re translucent.
