Sour cabbage with bacon, Champagne & smoked sausage
The preparation time for this family size oven dish is very flexible. When smoking the sausage yourself it could take up to 6 hours before you can serve a delicious meal.
Sour cabbage or "sauerkraut" is a typical Austrian and German winter dish, known for it's sour palete, often accompanied by a juicy smoked pork sausage and some crispy bacon.
Sausage making is a traditional food preserving method. Sausages can be smoked, cured or dried. Often pork, veal, chicken or beef is minced with herbs and spices (breadcrumbs and grains)ย afterwards it goes into cleaned animal intestines. Traditionally the sausage makers salted organ meat, blood and fat to prevent the meat from spoiling.ย
Sour cabbage or "sauerkraut" in German is actually white cabbage fermented by a natural process called lactic acid fermentation. The cabbage is cut into thin slices, sprinkled with some fine salt and fermentated with lactic acid bacteria. Just like there are many good bacteria in yoghurt, they also play a big part in fermenting the "Sauerkraut." It gets it's distinctive sour taste because the bacteria ferment the sugars in the cabbage leaves.
European farmers preffered this method to preserve their yields and keep a healthy nutricious meal during the winter months. Every region has his own recipes like the French Strasbourg and Alsace or German Bavarian and Elzasser sauerkraut; it is often eaten together with beer and sausage. A traditional treat during events such as Oktoberfest. Sauerkraut is best cooked in a dry white wine or apple juice/cider.
This vegetable dish is also very popular in many slavic countries. The Germans didn't invent the recipe. It originated from China during the Dzjengis Khan era. They were subjecting the cabbage to fermentation with rice wine. Many Romans also used this method for preserving their cabbage and turnips.
Ingredient list
Cooking instructions
-
1. Peel the crumbly potatoes and cut them into big chunks.
Boil the crumbly potatoes in a pot with some water and salt until they are cooked. Chop the carrot, onion, green apple, celery and grate the lemon zest.
2. Add spices.
Throw the laurel, cloves and juniper berries in a small pan together with the sour cabbage and celery, boil for 15-20 minutes. Afterwards drain the sour cabbage in a colander.
3. Put some butter in a frying pan.
Cook the bacon until golden brown and add the chopped vegetables. First bake the carrot, after 3 minutes add the onion, ginger and grated lemon zest. Deglaze with a glas of Champagne. Add the leaked sour cabbage and stir the mixture for a few minutes on the stove again.
4. Mash the potatoes.
Add the butter, milk, someย more spices: grated nutmeg, white pepper, mustard and salt.
ย 5. Fill your oven dish.
Use an oven dish. Cover the bottom with the sour cabbage mixture, add the chopped green apple, cover it with potato mash and top it off with some (smoked) cheese.
6. Pre-heat the oven and boil the sausage.
Slide the dish in the oven for 30 minutes at 200 degrees Celsius and warm a smoked sausage in boiling water for 10 minutes, et voilร , bon appรฉtit, your in culinairy heaven!
Voedingswaarden
Serving Size Oven dish
Servings 4
- Amount Per Serving
- Calories 1046kcal
- % Daily Value *
- Total Fat 64.8g100%
- Saturated Fat 31.7g159%
- Trans Fat 0.59g
- Cholesterol 158.7mg53%
- Total Carbohydrate 82.7g28%
- Sugars 10g
- Vitamin A 1024 IU
- Vitamin C 82.4 mg
- Calcium 647.4 mg
- Iron 5.5 mg
- Vitamin D 58 IU
- Vitamin E 3.9 IU
- Vitamin K 84.3 mcg
- Thiamin 0.6 mg
- Riboflavin 0.3 mg
- Niacin 5.5 mg
- Vitamin B6 74.7 mg
- Folate 3.7 mcg
- Vitamin B12 1.6 mcg
- Phosphorus 749.9 mg
- Iodine 0 g
- Magnesium 5.7 mmol
- Zinc 5088.7 mcg
- Selenium 0.03 mg
- Copper 0.52 mg
- Chloride 79.9 mmol
* Percentage dagelijkse waarden zijn gebaseerd op een 2000 caloriedieet. Je dagelijkse waarde kan hoger of lager zijn, afhankelijk van je caloriebehoefte.
sauerkraut, sour cabbage, smoked sausage, bacon, Champagne, sausage, oak wood, mashed potatoes, German, Elzasser, gerรคucherte wurst, lactic acid, lactic acid bacteria, fermenting, fermentation, Bavarian, oktober fest, Strasbourg, Alsace, cabbage
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Welcome! This is our food & restaurant section wherein we want to share some of our own recipes and other inspiring food & restaurant topics. Here we provide inspiration for the use of basic ingrediรซnts for meal preparations.
It is always fun to discover, to prepare and to try lots of different dishes with local vegetables, herbs and spices from various countries and cultures around the world. Every country has it's own regional dishes and delicacies due to local farming products. Also every region has there own favorite desserts, cakes, pies and even candies.
In England they eat scones with clotted cream and jam, in France they love the croissant, in the USA they are nuts about donuts with al kind of sugared toppings and in Arabian cuisine they make filo pastry as a dessert called baklava
out of nuts, syrup or honey. In the Netherlands during winter seasonal festivities they eat lots of pastry bars filled with sugared almond filling and ginger (speculaas) cookies or chocolate coated peppernuts made out of speculaas herbs. A mix of herbs from which the consistency varies from baker to baker.
Just like tea, the herbs were imported by the Dutch VOC company in the 17th century from all over the world, mostly Asian continents like Indonesia and Dutch India and were madly used in producing sweets and flavored cookies. Ginger, cloves, cinnamon, cardamom, nutmeg, mace, star anise, 5 spice granule and white pepper were mixed in spice blends to making these regional products during December festivities. There is a lot to talk about regional pastry. In the past few years the cupcake https://en.wikipedia.org/wiki/Cupcakefrenzy took over the whole world. Flour is one of the basic ingrediรซnts from wich bread, pizza, pasta, chapati, naan, dim sum, pie and noodles are made.
Grains like wheat often contain gluten. There are different varieties of wheat: durum, semolina, emmer, wheatberries, farina, farro, einkorn wheat, spelt. Pasta is made from semolina, finely ground durum wheat while Italians originally preffere 00-flour (finely ground soft wheat) with eggs. Bread is baked with various types and varieties of grains. There is a multitude of different kinds of bread. Every country has their regional recipes. Like the Italian 5 grain wheat which contains: cracked wheat, barley, oats, millet, flax and sunflower seeds or the nine grain wheat containing: wheat, rye ,barley, oats, millet, quinoa, teff, sorghum and amaranth. The last 3, corn and chickpea flour are gluten free. So it is important to understand how these products are produced from flour to dough to end product.
Cooking is closely intertwined with the culture of a country, it's spice trade, agricultural production and the recipes it's native inhabitants have developed over the years from these regional products. In some countries chopsticks are used instead of a knife and fork. Certain parts of an animal are not eaten in some wich in other countries the people happily consume. This could be out of religious consideration, tradition or organic awareness. Nevertheless cooking is a process of feeding people in a safe and tasteful way taking notice of quality control, "HACCP," safety, bouncer and hygiene regulations.
Organic farming contributes to maintaining biodiversity, ecological balance and water/soil sustainability. A yearly campaign to raise more awareness for the benefits of organic farming is the "organic september" movement. If you are a cititzen who would like to get involved in nature friendly farming at home, help save the enviroment, support local farmers or are you an organic bussines that's interested in joining the soil hub; feel free to continue your search to engage in the ultimate tastebud experience!
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