choucroute garnie

Choucroute garnie is a dish featuring sauerkraut cooked and served with meat. Sauerkraut itself is a fermented white cabbage preparation, a staple in Central European cuisine.12

To make sauerkraut, finely shredded cabbage is layered with salt in a crock or tub, then weighted and allowed to ferment for at least a month, ideally at temperatures below 60°F (15.5°C). Caraway seeds, peppercorns, or juniper berries can be added during fermentation.2

This dish has ancient origins, known to the Romans and reintroduced to Europe in the 13th century. It is commonly served with smoked meats and sausages.2