Choucroute 2006

Choucroute Garnie is a classic dish from Alsace. The sauerkraut is braised in white wine for a long time, which changes the flavor enormously. Then, meats are added and roasted together with the cabbage. The result is served with boiled potatoes and mustard. And a cold white wine (typically a Gewurtztraminer).

This is the plate of meats: ham, pork tenderloin and sausages.

Final version: meats are now buried in the sauerkraut.