Choucroute Froide

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About

    Ingredients

    • 1 Spanish onion, finely chopped
    • 8 tablespoons olive oil
    • 1 pound

    Method

    Sauté finely chopped onion in 2 tablespoons olive oil until golden but not brown. Place sauerkraut and onion in a heavy saucepan, and pour chicken stock over them. Simmer for ¾ hour.

    Cool sauerkraut; season to taste with salt and coarsely ground black pepper, and mix with finely chopped garl