Choucroute garnie

There is no fixed recipe for this dish[citation needed] – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions, favourite recipes, and stereotypical garnishes that are more commonly called choucroute garnie than others.

The cabbage itself is usually heated with a glass of Riesling or other dry white wines or stock, and goose or pork fat.

Food writer Jeffrey Steingarten attempted to catalogue the composition of an authentic recipe in 1989.

[citation needed] Like cassoulet, pot-au-feu, and other dishes in French regional cuisine, its origin is as a simple.

inexpensive dish, but grand versions (such as Choucroute royale, made with Champagne instead of Riesling), and grand ingredients (such as foie gras and wild game) are mentioned both in traditional sources (e.g. Ali-Bab[1]) and in recipes from contemporary chefs and restaurants.