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  • Choucroute With Smothered Cabbage And Spatzle

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    Choucroute With Smothered Cabbage And Spatzle
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 quart Water
    • 1 quart Beer
    • 2 c. Minced onions
    • 1 c. Minced celery
    • 1 c. Minced carrots
    • 2 x Garlic cloves crushed
    • 2 x Bay leaves Salt to taste
    • 4 x Smoked ham hocks - (abt 4 ounce ea)
    • 4 x Boudan Blanc links - (2 to 3 ounce ea)
    • 4 x Boudan Noir links - (2 to 3 ounce ea)
    • 4 x Liver sausage links - (2 to 3 ounce ea)
    • 4 x Blood sausage links - (2 ounce ea)
    • 6 ounce Slab bacon thinly sliced
    • 2 c. Thinly-sliced onions Freshly-grnd black pepper to taste
    • 1/2 x Fresh white cabbage head shredded
    • 1 c. Heavy cream
    • 1 lb Fresh spatzle cooked till tender
    • 1 Tbsp. Parsley

    Directions

    1. In a large saucepan, over medium heat, combine the water, beer, mirepoix, garlic, and bay leaves. Season with salt. Add in the ham hocks. Bring the mix to a boil, reduce the heat to medium-low and simmer for 2 hrs. Add in the sausages. Continue to cook for 20 min.
    2. In a large saute/fry pan, over medium heat, render the bacon till crispy, about 6 to 8 min. Remove the bacon and set aside. Add in the onions. Season with black pepper. Saute/fry for 4 min. Add in the cabbage. Continue to saute/fry till wilted, about 6 min. Stir in the cream. Bring the liquid to a boil. Reduce the heat to medium-low. Add in the pasta. Season with salt and pepper. Simmer for 4 to 6 min. Remove from the heat. Remove the ham hocks and sausage.
    3. To serve, remove the meat from the ham hocks. Place the ham and sausages on a platter. Spoon the cabbage mix into a serving bowl and serve with the sausages. Garnish with parsley.
    4. This recipe yields 4 servings.

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