Page 53 - One-Dish Meals

Choucroute Garni

For sauerkraut lovers! This homey dish, best made in the cold winter
months, hails from the Alsace region in eastern France, where the cuisine
reflects the influence of neighboring Germany. Serve it with boiled
potatoes, crusty bread, and a pot of good mustard.

P R E P 20 minutes C O O K 50 minutes M A K E S 6 main-dish servings

1
4 slices bacon, cut into 1-inch pieces 1 ⁄2 cups fruity white wine, such as
1 ⁄4 cup water Riesling
6 juniper berries, crushed
1 large onion (12 ounces), thinly
sliced 1 bay leaf
1
2 McIntosh apples, each peeled, 6 smoked pork chops, ⁄2 inch thick
cored, cut into quarters, and (4 ounces each)
thinly sliced
1 pound kielbasa (smoked Polish
1
2 bags (16 ounces each) sauerkraut, sausage), cut into 1 ⁄2-inch pieces
rinsed and drained

1. In nonreactive 5-quart Dutch oven, combine bacon and water; cook
over medium-low heat until bacon is lightly crisped, about 4 minutes. Add
onion and cook, stirring frequently, until onion is tender and golden,
about 7 minutes.

2. Add apples and cook until tender, about 3 minutes. Stir in sauerkraut,
wine, juniper berries, and bay leaf and heat to boiling. Reduce heat; cover
and simmer 15 minutes.
3. Nestle pork chops and kielbasa into sauerkraut mixture; cover and cook
until pork chops and sausage are heated through and sauerkraut is ten-
der, about 20 minutes. Remove bay leaf and serve.
E A C H S E R V I N G About 524 calories | 27 g protein | 19 g carbohydrate |
37 g total fat (13 g saturated) | 106 mg cholesterol | 3,151 mg sodium.

Casseroles & Oven Dishes 53