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An Alsatian dish of sauerkraut with wine, sausages, pork, and juniper berries.

[French choucroute (garnie), (garnished) sauerkraut, alteration (influenced by chou, cabbage) of German dialectal sûrkrût : Old High German sūr, sour + Old High German krūt, cabbage, kraut.]


(Cookery) a dish, resembling sauerkraut, that consists of cabbage that has been preserved by soaking in pickle
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I recall a tres moderne convention center, microphones and translators, unusual languages, diversity in color and ethnicity, a joyous community of singers and teachers from many world cultures, an impressive recital by an up and coming young American baritone named Thomas Hampson, and delicious choucroute garnie sauerkraut and pork dishes.
Order sausages, three-meat baeckeoffe stew and choucroute garnie before walking it off in the warren of winding streets.
Specials of the day include braised veal shank, pork belly and choucroute garnie.
It is also home to a dish that I will have great pleasure in introducing to our Tides restaurant in Cardiff Bay next week, the celebrated Choucroute garnie.
The collection includes traditional French fare such as Croquet Monsieur, Pot au Feu, Choucroute Garnie and Mousse au Chocolat.
In Alsace, choucroute garnie combines cabbage and sauerkraut with an assortment of smoked pork and sausages.