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A form of shredded pickled cabbage, generally flavoured with juniper berries, traditional in the eastern provinces of France (Alsace-Lorraine), and in Germany and Austria, where it is known as 'Sauerkraut'. It is often accompanied by smoked pork and sausages, and these might be incorporated in the dish - but recipes vary considerably from town to town in a similar fashion to those for cassoulet. Suitable accompaniments are hot Dijon mustard and a glass of beer.

It's easily made at home, but the smell of the cabbage maturing might put many off. Bought choucroute/sauerkraut is improved by heated it through with a dash of dry white wine. See 'Choucroute; Medical uses'; 'Coucroute garni'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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