English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
Alsatian Choucroute
How to cook Alsatian Choucroute
Step 1
Soak all meat for 12 hours in cold water, dry. Rinse cabbage with cold water, let dry. Peel and chop onion and garlic. Melt the fat in a large saucepan, fry the onion and garlic until translucent. Add half of the cabbage with juniper berries, warm, stirring, over low heat. Pour in half the wine, pepper. Add all the meat, cover with the remaining sauerkraut. Cover and simmer for 3 hours, adding wine occasionally. After 3 hours, add sausages and continue to simmer for another 15 minutes. Take out the meat and cut into slices. Salt and pepper the stewed cabbage, if necessary, to taste and put on a preheated dish. Arrange the meat and sausages around.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Azu in Tatar style
Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.
Adyghe cheese at home
Adyghe cheese is soft and tender. Moderately salty, aromatic and dense. You can cook many dishes of Caucasian cuisine with this cheese. You can also make this cheese at home, and do it without much difficulty.
