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TastingTable Sweepstakes

Modern Choucroute for a Crowd

Source: Food & Wine
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Active Time:  25 Minutes
Total Time:  2 Hours 25 Minutes
  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.
RECIPE INGREDIENTS
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
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
DIRECTIONS
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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   12 Servings
Calories: 784
Fat. Total: 43g
Fiber: 4g
Carbohydrates, Total: 32g
Sodium: 4418mg
% Cal. from Fat: 49%
Cholesterol: 145mg
Protein: 61g
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