MealMap #61
Where does this dish come from?
Name reveals in 2 guesses
A hunter's stew of assorted meats chopped into bite-sized chunks and stewed slowly with sauerkraut and shredded fresh white cabbage. The variety of meats is considered essential: ham, shoulder, bacon, ribs and loin, plus beef, veal, poultry, game and above all several kinds of smoked sausage. The sauerkraut is rinsed and balanced with fresh cabbage — the longer it has cured, the more fresh cabbage is needed. Dried forest mushrooms, browned onion, and a splash of dry red wine or fermented beetroot juice often go in, seasoned with salt, peppercorns, allspice, juniper and bay. It is sweetened a little with prunes or plum butter, and is held to be best after being chilled and reheated several times.
- sauerkraut
- fresh white cabbage
- pork
- beef
- veal
- poultry
- game
- smoked sausage
- bacon
- dried forest mushrooms
- onions
- lard
- dry red wine
- prunes
- salt
- black peppercorns
- allspice
- juniper berries
- bay leaves
1 / 2Photo: bykst · CC0 1.0 · Modified