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Cabbage harvest (©Der Sonntag/PC) |
... was the title of an article in today's Sunday paper
Der Sonntag announcing the beginning of the cabbage harvest in nearby Alsace around Krautergersheim (Nomen est omen).
Well, the new coleslaw needs a little fermentation before being served in November as
la choucroute nouvelle.
Apparently, the following comic by the British
James Gillray, dating from the times of Napoleon, convinced the world that the Germans were the
Krauts. Although my fellow countrymen/women and I all like
sour-krout, the heartland of sauerkraut is the Alsace.
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Germans eating sour-krout |
The French in Alsace developed a whole culture around their
choucroute. They prepare it with
Silvaner and
Riesling wine,
Crémant d'Alsace or even Champagne and serve it with all kinds of meat and fish although
la Choucroute aux trois poissons ist gewöhnungsbedürftig (takes getting used to). Red Baron prefers
la Choucroute royale served below with gratin instead of boiled potatoes and downed with a local
Kronenbourg beer:
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Eating choucroute (©Joe Beez/Wikipedia) |
But there is more. A typical
choucrouterie Alsatian serves
la Choucroute formidable with ten kinds of meat.
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And what would you call this? La Choucroute royale (©L'Alsace) |
There is more:
la Choucroute Merguez for the people from North Africa,
la Choucroute rouge somewhat sweeter than the rest, and
la Choucroute juive prepared
cachère (kosher) with goose grease, calf knackwurst, and pickled beef.
As I said before, it is not yet the season for eating
choucroute, so presently, Red Baron sticks to
gebratene Pfifferlinge (chanterelles sautées) here served with
Rührei (scrambled eggs) and
Bratkartoffeln (chips):
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