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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.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.


(Cookery) a dish, resembling sauerkraut, that consists of cabbage that has been preserved by soaking in pickle
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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The second course is a family style choucroute garnie, a traditional Alsatian winter recipe for preparing cabbage with sausages, other salted meats, charcuterie and potatoes.
Classic pairing: Choucroute garnie, a French-German delicacy of sauerkraut with sausages and potatoes.
The same goes for choucroute garnie, the famed Alsatian dish of wild pig parts braised in sauerkraut and wine until the meat is so tender it falls off the fork.
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.
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.