Sunday: Choucroute

When we went to the market on Saturday, our usual sauerkraut source had the first batch we've seen this season (they said they had it last week, but we didn't see the telltale yellow tub). Happy days!

The first sauerkraut essentially requires that we do a choucroute. With just the two of us eating, the degree of extravagance that we can achieve has to be limited, but I was still able to put together something quite acceptable with salted bacon, smoked pork shoulder, and wienerli. Following the suggestion of the recipe in AFK, I added a diced apple to the cabbage as it was cooking. This was quite a nice touch as the sweetness of the apple played well with the general sour-saltiness of the dish.

Ah! Happy food!

of course there was also a green salad.