Alsatian Choucroute Garni | Oregonian Recipes

Ingredients

• 4 ounces slab bacon, cut into 1/2-inch squares
• 3 pounds baby-back pork ribs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon hot smoked paprika (picante pimentón de la Vera)
• 1 1/2 cups thinly sliced onions
• 2 large carrots, peeled and cut into 2-inch pieces
• 1 tablespoon chopped garlic
• 2 teaspoons caraway seeds
• 6 dried juniper berries (optional)
• 1 bay leaf
• 1/2 small head savoy or green cabbage (about 8 ounces), core removed, thinly sliced
• 1 cup dry white wine, preferably pinot gris
• 1/2 cup chicken broth
• 2 pounds fresh-pack (not canned) sauerkraut, rinsed well and drained (sold refrigerated near the hot dogs)
• 2 medium Granny Smith apples, cored and cut into 6 pieces each
• 1 pound smoked (fully cooked) kielbasa, left whole
• Coarse-grain mustard, for serving