Choucroute Garnie (French for dressed sauerkraut)
Choucroute garnie a l’alsacienne, a hearty mound of braised sauerkraut paired with potatoes and a parade of all kinds of pork products and encased meats (sausages).
Love the way the French use all of the pig except the oink.
Choucroute / Sauerkraut Dumplings
Lightly stir-fried sauerkraut, mixed with mushrooms, wrap in thin dumpling parcels. Can, add minced organic chicken, etc if desired.
3 cups flour /s of choice (quinoa, gereen banana flour etc) 2 ¼ cups boiling water
Place the flour in a large bowl and make a well in the centre.
Pour in the water and stir together.
Continue mixing until dough begins to form.
Knead the dough in the bowl with hands until all the flour is absorbed.
Continue to knead on a lightly floured board, until smooth.
Cut the dough into approx. 24 portions, cover with a damp cotton tea towel.
Roll one at a time until a flat 4 inch circle.
Fill the parcels one at a time, whilst keeping the others covered.
Place in a steamer, set over simmering water to steam the dumplings for 4 minutes.
Serve with dipping sauce.
Choucroute Pancakes (Approx. 12)
Mixed into a savoury batter, the pancakes are great on their own but work just as well as a side to hearty goulash, creamy mushroom sauce or roast organic pork with gravy and apple sauce.
Mix 250 g sauerkraut, 1 cup milk of choice, 1 cup flour of choice, 1 egg and some smoked hot paprika. Spoon mixture into a lightly oiled fry pan and cook on both sides, until golden brown.
🖤and bacteria, Lynnie
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