Sherry choucroute
4 servings
40 minutes
Sherry choucroute is an exquisite reinterpretation of the traditional German sour cabbage dish. Its roots trace back to Alsace, but the addition of sherry gives it a noble aroma, highlighting the sweet-sour taste of the cabbage. The apple juice softens the cabbage, while smoked bacon enriches the dish with a robust flavor. Wine vinegar and sherry add depth, and thyme and fresh apples provide a subtle spiciness. Chives finish the composition with a light zest. Sherry choucroute is served with fried sausages, creating a harmonious duet perfect for cozy home evenings or festive gatherings. This dish embodies Germany's rich gastronomic traditions, offering a unique play of flavors.
1
Cut the cabbage into strips. Pour with apple juice mixed with a little sherry. The juice should cover the cabbage. Massage the cabbage in the juice for 5-10 minutes, then leave it in the fridge for a day.
- Red cabbage: 600 g
- Apple juice: 1 l
- Dry sherry (fino): 75 ml
2
Fry the bacon until golden brown and add the cabbage. Simmer for 15 minutes over medium heat.
- Smoked bacon: 100 g
- Red cabbage: 600 g
3
Add salt, pepper, sugar, sherry, and wine vinegar. Cover with foil and continue to simmer for 10-15 minutes over medium heat.
- Salt: to taste
- Ground black pepper: to taste
- Sugar: 25 g
- Dry sherry (fino): 75 ml
- Red wine vinegar: 45 ml
4
At the very end, add a few thyme leaves, diced apple, and finely chopped scallions. Serve with fried sausages.
- Thyme: 5 g
- Apple: 50 g
- Chives (ciboulette): 50 g
