Red Cabbage and Red Onion Choucroute
6 servings
30 minutes
Shukrut made from red cabbage and red onion is an exquisite dish of European cuisine that embodies a wealth of flavors and aromas. This recipe is based on the traditions of Alsatian gastronomy, where sauerkraut (shukrut) holds a central place. Slowly cooked with red onion, juniper berries, and cloves, the cabbage acquires a deep rich flavor enhanced by the sweetness of brown sugar and the acidity of red wine vinegar. Dry red wine adds noble notes to the dish. Served at room temperature, this shukrut pairs perfectly with meat dishes, especially pork and duck. Its spiciness and tender texture make it an excellent side dish, while its rich aroma immerses you in the cozy atmosphere of European meals.
1
Heat a large skillet well, adding vegetable oil over high heat, but not until smoking. Add very thinly sliced onion, cloves, and juniper berries, and sauté, stirring, until the onion is light brown, about 10 minutes.
- Vegetable oil: 3 tablespoons
- Red onion: 450 g
- Juniper berries: 5 piece
- Carnation: 3 pieces
2
Add finely shredded cabbage, sauerkraut, sugar, wine, vinegar, and bay leaf, and cook, stirring, until the cabbage is soft, about 30 minutes, adding water as needed.
- Red cabbage: 4 glasss
- Shukrut: 450 g
- Brown sugar: 3 tablespoons
- Red dry wine: 0.5 glass
- Red wine vinegar: 0.3 glass
- Bay leaf: 1 piece
3
Remove the bay leaf and serve the sauerkraut at room temperature.