Choucroute

This dish is truly a legend in its own lunchtime; and, yes, I know it looks complicated, but if French motorway restaurants and humble country inns can do it, then so can you. However, it isn’t really worth attempting for fewer than ten people, and you certainly don’t need to bother offering a starter or, for that matter, much of a pudding. You could, of course, buy the cabbage in tins, so that you would only have to heat it through and then pile on the cooked meats – after all, it is reall