Shortcut Choucroute
Serves: 8
  • 2 tablespoons olive oil
  • 2 large onions, cut into large dice
  • 4 crisp apples, cored and cut into large dice
  • 4 thin slices prosciutto, minced
  • 10 whole cloves
  • 4 bay leaves
  • 2 pounds refrigerated saurkraut, drained
  • 2 cups white wine
  • 1 quart chicken broth
  • 1 pound bratwurst, cut on the diagonal into 8 pieces
  • 4 smoked pork chops (about 2 pounds), halved
  • 1 pound kielbasa, cut into 8 pieces
  • 8 red new potatoes, halved
  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Heat oil in a large roasting pan set over 2 burners over medium-high heat. Add onions, apples, and prosciutto; cook until tender and golden brown, about 5 minutes. Add cloves, bay leaves, and saurkraut; sauté for a couple of minutes to blend flavors. Add wine, chicken broth, and meats. Bring to a boil, cover with foil and transfer to oven.
  2. Bake to blend flavors, about 45 minutes. Add potatoes, making sure to immerse them as much possible in broth; continue to bake until potatoes tender, about 45 minutes longer. Serve.
Recipe by Three Many Cooks at