Choucroute from Cooking Light Magazine, September 2011 (page 146) by Joanne Weir

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mfto on April 18, 2018

    My husband and I really enjoyed this recipe. I used a packaged seasoned pork tenderloin and did not chop it. I did not add the caraway seeds or juniper berries. Used dry Vermouth wine. I had no cabbage but did add carrots and red potatoes. Since the tenderloin was left in one piece, cooking was much longer than the recipe. I think next time I will try to remove the meat when it reaches 160 degrees. One thing about the sauerkraut, we do not rinse it because we like the slight sour taste it adds. Just our personal taste.

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