Choucroute With Smothered Cabbage And Spatzle

CATEGORY	CUISINE	TAG	YIELD
Dairy		Emlive08, New	1	Servings

INGREDIENTS

1	qt	Water
1	qt	Beer
2	c	Chopped onions
1	c	Chopped celery
1	c	Chopped carrots
2		Crushed garlic cloves
2		Bay leaves
		Salt
4		Smoked ham hocks, about 4
		ounces each
4		Links of Boudan Blanc, 2 to
		3 ounces each
4		Links of Boudan Noir, 2 to
		3 ounces each
4		Links of liver sausage, 2
		to 3 ounces each
4		Links blood sausage, 2
		ounces
1		6 ounces sla bacon, thinly
		sliced
2	c	Thinly sliced onions
		Freshly ground black pepper
1/2		Head fresh white cabbage
		shredded
1	c	Heavy cream
1	lb	Fresh spatzle, cooked until
		tender
1	T	Parsley

INSTRUCTIONS

In a large saucepan, over medium heat, combine the water, beer,
mirepoix, garlic, and bay leaves. Season with salt. Add the ham  hocks.
Bring the mixture to a boil, reduce the heat to medium low and  simmer
for 2 hours. Add the sausages. Continue to cook for 20  minutes. In a
large saute pan, over medium heat, render the bacon  until crispy,
about 6 to 8 minutes. Remove the bacon and set aside.  Add the onions.
Season with black pepper. Saute for 4 minutes. Add  the cabbage.
Continue to saute until wilted, about 6 minutes. Stir in  the cream.
Bring the liquid to a boil. Reduce the heat to medium low.  Add the
pasta. Season with salt and pepper. Simmer for 4 to 6  minutes. Remove
from the heat. Remove the ham hocks and sausage. To  serve, remove the
meat from the ham hocks. Place the ham and sausages  on a platter.
Spoon the cabbage mixture into a serving bowl and serve  with the
sausages. Garnish with parsley.  Yield: 4 servings  Converted by
MC_Buster.  Recipe by: EMERIL LIVE SHOW #EMIC12  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3970 Calories From Fat: 2294 Total Fat: 256.6g Cholesterol: 1115.5mg Sodium: 1358.3mg Potassium: 5427.1mg Carbohydrates: 134.6g Fiber: 16.4g Sugar: 52.2g Protein: 213.3g