Choucroute

The name basically means cabbage chomp. The best ones I ever had were made in restaurants in Strasbourg, capital of Alsace, the Rhenish eastern frontier of France where what must have been a German idea got purified in francophone kitchens, whose twin gods are Gargantua and Descartes. Aficionados may argue about which meats should be included in an echt choucroute, but no one disputes that the real point of all that pork is to glorify the sauerkraut.