Friday, 6 November 2009

The Food is the Star: choucroute garnie

Sometimes, well, often actually, you don't need to concern yourself too much with what drink you have with your food. A guide is to drink what the locals drink. In wine and beer producing Alsace white wine made from Riesling, or lager beer, are traditional with the local choucroute. But acidulated fermented cabbage was never going to be a great friend to anything subtle and refined. The refreshing thirstquenching and digestive properties of the liquid are all so here an ordinary Riesling and a very ordinary (yes Dutch, wrong country) lager went down a treat with a family Sunday lunch in Dijon of choucroute, saucisse de Morteau, various bits of brined tender pork including shin and knuckle, and dense, waxy, perfectly cooked and carefully peeled potatoes. Add Image Though hailing from cabbage-producing Alsace it is a favourite dish all over France though it does have a distant German cousin by the name of sauerkraut.

1 comment:

  1. It also has a slightly further away cousing named Bigos, stemming from Poland. Some even call it the Polish national dish.

    Personally, I love it. In fact, I have a weak spot for all sorts of fermented or pickled white cabbage, including Korean kimchee.

    Super vegetable, full of goodness and really versatile!