Choucroute กะหล่ำปลีตุ๋นไวน์ขาว

Prepare 1 kg of raw cabbage by fermenting it with salt for 3 days.

Rinse the fermented cabbage to reduce sourness, adjusting based on personal taste.

Chop the cabbage into larger pieces for a crunchier texture.

Drain the cabbage and squeeze out excess water before placing it in a container.

Remove the skin from the homemade bacon and cut it into large pieces.

Heat a pan and add oil to fry the sausage until golden brown, then set aside.

Sauté chopped onions in olive oil until translucent, then add chopped garlic and sauté until fragrant.

Add the bacon to the pan and cook until it turns brown on both sides.

Add diced potatoes to the pan and sauté until slightly softened, then remove from heat.

In a pressure cooker, layer the sautéed bacon, potatoes, and garlic/onion mixture evenly.

Add half of the cabbage on top of the mixture.

Place the fried sausage on top of the cabbage layer.

Sprinkle juniper berries and other spices like bay leaves and thyme over the layers.

Add the remaining cabbage on top, followed by more spices and 180 ml of white wine.

Top with the remaining diced potatoes, ensuring even coverage.

Close the pressure cooker and heat until it starts to whistle, then reduce heat and cook for 7 minutes.

After 7 minutes, turn off the heat and let the pressure cooker cool before opening it.

Serve the dish by carefully plating the cabbage, sausage, bacon, and potatoes, garnished with bay leaves.

Equipment Needed

Spice Level: