White cabbage cut into shreds, pickled and fermented in Alsace and Champagne. It is pretty much the same thing as sauerkraut. When it is ready it may be served either hot or cold. Usually is it heated briefly in pork or goose fat, plentiful in Alsace, and then stewed in white wine or kirsch with chopped onions and some juniper berries.
"Sauerkraut in the style of Strasbourg." Pickled fermented white cabbage with pork, Strasbourg sausages and thick slices of ham.
Choucroute served with any combination of meats such as Strasbourg sausages, bacon, pork or boiled ham, fresh goose or confit.
Sauerkraut mixed with pork meats such as chops, knuckle of ham and pork sausages and served with a fiery horseradish sauce.
The season's first batch of pickled fermented white cabbage, similar to sauerkraut from Alsace and Champagne.
Curly kale. Collard greens which can grow up to 2m (6 ft) in height).
