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Cabbage braised in the style of Alsation Choucroute


  • Melt the ghee in a large wok (or large heavy-bottomed pot) and gently sauté the onions, garlic and juniper berries until soft and lightly coloured, regularly stirring.
  • Then add the sparkling wine and reduce quite heavily by about two-thirds.
  • Add the vinegar with seasonings and cook for about 5 mins until also reduced quite heavily. Drain, reserving the liquid.
  • At the same time, heat a little oil in a large heavy-bottomed pot and sauté the bacon until tender, stirring now and again. Then add the cabbage, a good handful at a time, tossing well between each addition and adding a little of the retained stock if too dry.
  • Drain the cabbage, add to the onion mixture and cook for about 5 mins until tender, regularly tossing. Taste for seasoning.
  • Serve the cabbage with your favourite sausages and good mustard on the side.
  • nb.  For a vegetarian variation, just leave out the bacon.



  • 100 gm ghee (or vegetable oil)
  • 6 medium onions, finely sliced
  • 2 garlic cloves, crushed
  • 1 tspn juniper berries, crushed a little
  • 300 gm dry sparkling wine
  • 50 gm white wine vinegar
  • sea salt & freshly ground pepper
  • vegetable oil
  • 6 streaky bacon rashers, chopped
  • 1 Savoy cabbage, cored, ribs removed & finely shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm