Alsatian Cabbage Recipes

Steps:

• In a medium saucepan of boiling water, cook potatoes until tender, about 20 minutes. Drain and let cool slightly.
• Peel potatoes and cut into ¼ inch slices.
• Meanwhile in a small bowl, soak cranberries in warm water for 15 minutes. Drain and set aside.
• In a large flameproof casserole, heat oil over medium-high heat. Add onions and cook, stirring occasionally, until golden, about 5 minutes.
• Add cabbage and apples. Reduce heat to medium, cover and cook, stirring occasionally, until cabbage is tender, 12-15 minutes.
• Add potatoes, garlic, wine, salt, pepper, Dijon mustard, and dried cranberries. Cover and simmer for 5 minutes.
• Serve hot or at room temperature.

Steps:

• Pull off and discard any blemished outer leaves of the cabbage, and remove the core. Shred the cabbage finely.
• Heat the oil in a heavy skillet. Add the onions and cook, stirring, until wilted. Add the cabbage, cloves, cumin, apple, vinegar, sugar and broth. Add salt and pepper. Blend well. Bring to a boil. Cover and simmer for 25 minutes, stirring often. Stir in the butter and serve.

Steps:

• Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)
• Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.
• Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.
• Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.