The Alsatian icon: fermented cabbage simmered in Riesling and goose fat, heaped with smoked pork, salt pork, knuckle and a spread of local sausages, with boiled potatoes alongside.
Choucroute is Alsace's German inheritance, sauerkraut that crossed the Rhine and settled into the region's kitchens centuries ago. The cabbage is salted, fermented and then slow-cooked in white wine, traditionally Riesling. The garnie version, weighed down with several cuts of pork and sausage, became the Sunday and feast-day centrepiece of the winstub. It is the dish most travellers come to Strasbourg to eat, and the city's taverns still build their reputations on it.
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