Choucroute With Smothered Cabbage And Spatzle
Ingredients
- 1 quart water
- 1 quart beer
- 2 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 each garlic cloves, crushed
- 2 each bay leaves
- 1 tsp salt
- 4 each smoked ham hocks (about 4 oz each)
- 4 links boudin blanc sausage (2 to 3 oz each)
- 4 links liver sausage links (2 to 3 oz each)
- 6 oz slab bacon, thinly sliced
- 2 cup thinly sliced onions
- 0.5 head fresh white cabbage, shredded
- 1 cup heavy cream
- 1 lb fresh spatzle, cooked until tender
- 1 tbsp chopped parsley
Instructions
- 1
In a large saucepan over medium heat, combine the water, beer, chopped onions, celery, carrots, garlic, and bay leaves. Season with salt.
- 2
Add the ham hocks. Bring to a boil, reduce to medium-low, and simmer for 2 hours.
- 3
Add the sausages and continue to cook for 20 more minutes.
- 4
Meanwhile, in a large sauté pan over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove and set aside.
- 5
Add the sliced onions to the bacon fat. Season with black pepper. Sauté for 4 minutes. Add the cabbage and sauté until wilted, about 6 minutes.
- 6
Stir in the cream and bring to a boil. Reduce heat to medium-low, add the spatzle, and season with salt and pepper. Simmer for 4 to 6 minutes.
- 7
Remove the ham hocks and sausages from the braising liquid. Remove the meat from the ham hocks.
- 8
Place the ham and sausages on a platter. Spoon the creamy cabbage-spatzle into a serving bowl. Garnish with parsley and serve together.