Recipes · French · Main Courses
Choucroute Garnie
One serving has 594 kcal and 15 g protein, and at least a fifth of a woman's daily need of vitamin C (77%), pyridoxine (63%), cobalamin (49%), copper (41%), phosphorus (38%) and manganese (35%). Ready in 70 minutes.
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- Preparation: 15 min
- Cooking: 55 min
- Makes: 1 serving (456 g)
- Difficulty: Medium
- Diets: Gluten-free
- Contains: alcohol, beef, dairy, pork, sulphite
Ingredients
- 90 g Sauerkraut
- 45 g Bratwurst
- 35 g Kielbasa
- 5 g Vegetable oil
- 30 g Onions, raw
- 60 g Wine, white
- 0.3 g Allspice
- 0.3 g Bay leaves
- 0.3 g Black pepper
- 180 g Potatoes, raw
- 10 g Butter, unsalted
Method
- Rinse the sauerkraut if very sour, then squeeze out the excess liquid.
- Warm the oil in a large pot, add the onion and cook until soft.
- Add the sauerkraut, wine, allspice, bay leaf and pepper, and nestle the sausages on top.
- Cover and simmer gently for 45-60 minutes until the sausages are cooked through (74°C/165°F) and the sauerkraut is tender and mellow.
- Boil the potatoes separately until tender, then toss with the butter.
- Serve the sauerkraut and sausages with the buttered potatoes and mustard; go easy on any extra salt, as the sausages and kraut are already salty.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 594 kcal | 28% |
| Carbohydrates | 43 g | |
| Water | 348 mL | |
| Fiber | 7.1 g | 24% |
| Protein | 15.3 g | 32% |
| Tryptophan | 0.15 g | |
| Threonine | 0.56 g | |
| Isoleucine | 0.58 g | |
| Leucine | 1 g | |
| Lysine | 1 g | |
| Methionine | 0.33 g | |
| Cystine | 0.18 g | |
| Phenylalanine | 0.56 g | |
| Tyrosine | 0.42 g | |
| Valine | 0.71 g | |
| Histidine | 0.4 g | |
| Fat | 36.4 g | |
| Monounsaturated | 13.8 g | |
| Polyunsaturated | 6.5 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 5.6 g | |
| Saturated | 13.8 g | |
| Trans-Fats | 0.11 g | |
| Cholesterol | 71.2 mg | |
| Calcium | 99.1 mg | 10% |
| Copper | 0.37 mg | 41% |
| Iron | 3.9 mg | 22% |
| Magnesium | 75.7 mg | 24% |
| Manganese | 0.63 mg | 35% |
| Phosphorus | 263 mg | 38% |
| Potassium | 1,218 mg | 26% |
| Selenium | 15.4 µg | 28% |
| Sodium | 1,437 mg | |
| Zinc | 2.3 mg | 28% |
| Thiamin (vitamin B1) | 0.35 mg | 32% |
| Riboflavin (vitamin B2) | 0.26 mg | 24% |
| Niacin (vitamin B3) | 4.8 mg | 34% |
| Pantothenic acid (vitamin B5) | 0.93 mg | 19% |
| Pyridoxine (vitamin B6) | 0.82 mg | 63% |
| Folate (vitamin B9) | 58.5 µg | 15% |
| Cobalamin (vitamin B12) | 1.2 µg | 49% |
| Choline | 50.9 mg | 12% |
| Vitamin A | 73.2 µg | 10% |
| Vitamin C | 57.9 mg | 77% |
| Vitamin D (D2 + D3) | 15.4 IU | 3% |
| Vitamin E | 1.1 mg | 7% |
| Vitamin K | 26.1 µg | 29% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.2 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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