Choucrout with apples and grapes

8 servings

30 minutes

Choucroute with apples and grapes is an exquisite version of the traditional Alsatian dish, where sour fermented cabbage gains softness and a light fruity sweetness. The roots of the recipe go deep into European cuisine, where the combination of cabbage, apples, and wine became a symbol of cozy home cooking. White wine adds freshness while brown sugar balances the flavors. Long simmering makes the cabbage incredibly tender, and grapes add a refreshing accent when served. This dish pairs perfectly with roasted meat or sausages, creating a harmonious blend of sour, sweet, and salty. The taste of choucroute is rich and layered with subtle hints of fruit and spices.

Energy value per serving

• Calories: 231.7
• Proteins: 4.4g
• Fats: 5.5g
• Carbohydrates: 39g

Ingredients

• Onion: 1 head
• Butter: 2 tbsp
• Shukrut: 1.8 kg
• Red apples: 2 pc
• Dry white wine: 1 glass
• Brown soft sugar: 1 tbsp
• White grapes: to taste

Cooking steps

1. Finely chop the onion and sauté in butter over medium heat, stirring occasionally, for about 6 minutes until golden. Add lightly squeezed sauerkraut, chopped apples, and wine, and bring to a boil.

   Required ingredients:

   • Onion: 1 head
   • Butter: 2 tablespoons
   • Shukrut: 1.8 kg
   • Red apples: 2 pieces
   • Dry white wine: 1 glass

2. Cover with a lid, reduce the heat, and simmer, stirring, for about 2 hours until the cabbage is very soft.

3. Add sugar and 0.5 teaspoons of salt and black pepper. Before serving, add a few grapes to each portion.

   Required ingredients:

   • Brown soft sugar: 1 tablespoon
   • White grapes:  to taste