Our Choucroute Recipe, An Easy French Classic. Slow cook perfection!

Preheat the oven to 150°C.

Chop 1 onion, 1 leek, 1 celery, and 4 garlic cloves.

Add about 100 grams of homemade bacon (or any smoked bacon) to a pan.

In a pot, combine spices: cumin, black pepper, juniper, five-spice, and dried thyme.

Add the chopped vegetables and bacon to the pan and cook for about 5 minutes on medium to low heat until softened.

Add the spice mixture to the pan and stir it among the vegetables.

Add 300 ml of chicken stock and 200 ml of white wine to the pan.

Cover the pan and place it in the preheated oven for 90 minutes.

After 90 minutes, check the pork for tenderness; it should be very tender and easy to cut.

Add 500 grams of sauerkraut (50/50 red and green cabbage) and 2 chopped carrots to the pan.

Cover the pan again and return it to the oven for another 45 minutes.

Boil new potatoes until tender, then drain and optionally toss with butter.

Serve the choucroute with the tender pork, sauerkraut, and new potatoes, alongside sourdough toast.

Equipment Needed

Spice Level: