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Choucroute Salad

chef.jackson's picture
Ingredients
  Onion 1 , finely chopped
  Olive oil 1⁄2 Cup (8 tbs)
  Canned sauerkraut 30 Ounce (2 Cans)
  Chicken stock 2 Cup (32 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Salt To Taste
  Ground black pepper To Taste
  Garlic 2 Clove (10 gm), finely chopped
  Vinegar 2 Tablespoon
  Hard-boiled eggs 3 , quartered
  Beet 1 , cooked, peeled and sliced
Directions

MAKING
1. In a medium, heavy saucepan, heat 2 tablespoons of the olive oil
2. Add the onion and sauté until soft and lightly bowned.
3. Tip in sauerkraut and chicken stock and stir to mix.
4. Reduce the flame and simmer for 45 minutes, adding stock or wine if mixture gets too dry.
5. Once cooked, drain excess liquid.
6. Combine the remaining olive oil, vinegar, garlic and seasonings, whisking lightly to blend.
7. When the sauerkraut is cool, pour the dressing over it and mix well.
8. Allow the mixture to cool completely, refrigerate if you like.

SERVING
9. Serve the salad cold garnished with hard-boiled egg quarters and beet slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Side Dish
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Cabbage
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
6

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