Modern Choucroute for a Crowd

  • Active Time 25m
  • Total Time 2h 25m

12 Servings

Serve this simple, vegetable-loaded version of the traditional brasserie dish at holiday parties. It feeds a crowd and makes a nice change from all that turkey.


  • For Sauerkraut Mixture:
  • 3 pounds kale, stemmed
  • 2 tablespoons olive oil
  • 6 medium carrots, thinly sliced
  • 3 medium onions, thinly sliced
  • 5 pounds sauerkraut, lightly rinsed and squeezed dry
  • 12 juniper berries
  • 1/2 teaspoon caraway seeds
  • Salt and ground pepper
  • Butter
  • Twelve 6- to 8-ounce smoked pork chops (see Note)
  • 12 mild white sausages, such as bockwurst (2 pounds)
  • 1 pound cooked garlic sausage or kielbasa, cut into 12 pieces
  • 1 bottle Riesling


FOR SAUERKRAUT MIXTURE: Preheat the oven to 350 degrees F. In a large pot of boiling salted water, cook the kale until just tender, about 4 minutes. Drain in a colander and rinse under cold water. Squeeze the kale dry and chop coarsely. In a large deep casserole, heat the olive oil. Add the carrots and onions and cook over moderate heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the kale and cook, stirring, until heated through, about 3 minutes. Add the sauerkraut, juniper and caraway and mix. Season with salt and pepper. Remove from the heat.

TO ASSEMBLE: Generously butter a roasting pan and arrange the pork chops in a single layer. Spread the sauerkraut mixture over the chops and tuck in the white and garlic sausages. Pour the Riesling over all and cover tightly with foil. Bake the choucroute for about 2 hours, or until piping hot throughout. Serve at once.

SERVE WITH: Boiled red potatoes with butter and parsley.

NOTES: If you can't find smoked pork chops, you can substitute 12 top-quality frankfurters and tuck them in with the other sausages.

WINE RECOMMENDATION: A dry Riesling from Alsace.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1907

nutrition information per serving

784 calories; 43g total fat; 145mg cholesterol; 4418mg sodium; 32g carbohydrates; 4g fiber; 61g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.