This is a print preview of "Choucroute With Smothered Cabbage And Spatzle" recipe.

Choucroute With Smothered Cabbage And Spatzle Recipe
by Global Cookbook

Choucroute With Smothered Cabbage And Spatzle
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

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.