It’s no secret that I love me some choucroute garnie. Sometimes, though, the laundry list of pork products required to make it feels both too heavy to eat and too time-consuming to make. So I cheat: I braise some red cabbage with smoky sausage and call it dinner.
I’ve written up my recipe for this shortcut choucroute, which is a favorite in my kitchen for busy weeknights when I still want something hearty. Check it out on Girls’ Guide to Paris.
On this day in 2009: Rendez-Vous Bars (a recipe for one of my favorite treats)
Originally published on Croque-Camille.