Choucroute garnie

Choucroute garnie combines sauerkraut with meats and potatoes in an Alsatian dish. Sauerkraut begins as finely cut white cabbage packed with salt; lactic fermentation gives it its sour flavor. For the cooked dish, the cabbage simmers with onion, dry white wine and seasonings such as juniper berries, cloves and bay leaf.^[1]

The meats can include smoked pork shoulder, pork knuckle, bacon and sausages, including Strasbourg, Montbéliard or Morteau types. The meal is served hot, with mustard or horseradish. It is associated with family gatherings and village celebrations in Alsace.^[1]