JavaScript disabled. Please enable JavaScript to use My News, My Clippings, My Comments and user settings.

If you have trouble accessing our login form below, you can go to our login page.

If you have trouble accessing our login form below, you can go to our login page.

LifeStyle

Choucroute

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Thanks for voting!

Heston Blumenthal
April 18, 2012

Cuisine

Choucroute

Photo: Angela Moore

Reader rating:

Rating: 0.5 out of 5 stars (1 vote)

Recipe Tools

Pickled cabbage is outrageously healthy and its sharpness is perfect with pork chops and sausages.

Ingredients

  • Serves 6

  • 100g unsalted butter
  • 400g peeled and finely sliced onion (about 6 medium onions)
  • 1 clove of garlic, peeled and chopped
  • 1 tsp juniper berries, wrapped in a muslin bag
  • 300g gewurztraminer wine
  • 50g white wine vinegar
  • Salt and black pepper
  • 1 Savoy cabbage
  • 1 tbsp groundnut or grapeseed oil
  • 30g smoked bacon lardons

Method

Melt the butter in a frying pan over a medium heat. Sweat the onion, garlic and juniper berries until the onions are soft and lightly coloured (about 20 minutes). Remove the bag of juniper berries and discard.

Add the wine to the pan and boil to reduce to a thin syrup (approximately 50-100 grams). Add the vinegar and reduce for five minutes. Season with salt and freshly ground pepper and remove from the heat. Strain the onion and reserve onion and liquid.

Cut the cabbage in half and remove the tough core. Separate the leaves and cut them into five-millimetre strips.

Heat the oil in a saucepan over a medium-high heat, then add the bacon and cook until lightly coloured. Using a slotted spoon, remove the bacon from the pan and drain on kitchen paper. Add the cabbage to the pan and cook for about seven minutes.

Mix in the onions, bacon and reserved liquid and continue to cook for five minutes, or until the cabbage is tender. Season with salt and freshly ground pepper before serving.

Recipe from Heston Blumenthal at Home, by Heston Blumenthal, published by Bloomsbury, $65.

More recipes like this...

Find a recipe (Cuisine)

Browse Recipes

Browse Recipes

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Rate Choucroute

Rate Choucroute:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate Choucroute with half a star Rate Choucroute with 1 star Rate Choucroute with 1.5 stars Rate Choucroute with 2 stars Rate Choucroute with 2.5 stars Rate Choucroute with 3 stars Rate Choucroute with 3.5 stars Rate Choucroute with 4 stars Rate Choucroute with 4.5 stars Rate Choucroute with 5 stars

Error: Please select your rating for 'Choucroute'.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.