Choucroute with Smothered Cabbage and Spaetzle

Name: Choucroute with Smothered Cabbage and Spaetzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart of water; 1 quart of beer; 2 cups chopped onions; 1 cup chopped celery; 1 cup chopped carrots; 2 crushed garlic cloves; 2 bay leaves; Salt; 4 smoked ham hocks, about 4 ounces each; 4 (2 to 3 ounces each) links of Boudan Blanc; 4 (2 to 3 ounces each) links of Boudan Noir; 4 (2 to 3 ounces each) links of liver sausage; 4 (2 ounces) links blood sausage; 6 ounces slab bacon, thinly sliced; 2 cups thinly sliced onions; Freshly ground black pepper; 1/2 head fresh white cabbage, shredded; 1 cup heavy cream; 1 pound fresh spaetzle, cooked until tender; 1 tablespoon parsley

Servings: persons

1 quart of water
1 quart of beer
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 crushed garlic cloves
2 bay leaves
Salt
4 smoked ham hocks, about 4 ounces each
4 (2 to 3 ounces each) links of Boudan Blanc
4 (2 to 3 ounces each) links of Boudan Noir
4 (2 to 3 ounces each) links of liver sausage
4 (2 ounces) links blood sausage
6 ounces slab bacon, thinly sliced
2 cups thinly sliced onions
Freshly ground black pepper
1/2 head fresh white cabbage, shredded
1 cup heavy cream
1 pound fresh spaetzle, cooked until tender
1 tablespoon parsley

1
In a large saucepan, over medium heat, combine the water, beer, mirepoix (onions, celery and carrots), garlic and bay leaves.
2
Season with salt.
3
Add the ham hocks.
4
Bring the mixture to a boil, reduce the heat to medium low and simmer for 2 hours.
5
Add the sausages.
6
Continue to cook for 20 minutes.
7
In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes.
8
Remove the bacon and set aside.
9
Add the onions.
10
Season with black pepper.
11
Saute for 4 minutes.
12
Add the cabbage.
13
Continue to saute until wilted, about 6 minutes.
14
Stir in the cream.
15
Bring the liquid to a boil.
16
Reduce the heat to medium low.
17
Add the pasta.
18
Season with salt and pepper.
19
Simmer for 4 to 6 minutes.
20
Remove from the heat.
21
Remove the ham hocks and sausage.
22
To serve, remove the meat from the ham hocks.
23
Place the ham and sausages on a platter.
24
Spoon the cabbage mixture into a serving bowl and serve with the sausages and spaetzle.
25
Garnish with parsley.

804

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 quart of water, 1 quart of beer, 2 cups chopped onions, 1 cup chopped celery, and more.

Yes, Choucroute with Smothered Cabbage and Spaetzle falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!