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Tuesday, September 29, 2015

A French Classic Comes to Camp

Janet Groene’s
Campfire Choucroute
    This classic dish from France has been a one-pot favorite for generations. Traditionally the potatoes are peeled and boiled separately but I just scrub them. I also tame the kraut by using half kraut, half shredded cabbage. Use a big cast iron kettle and call the neighbors in for the show.

3 pieces thick-sliced bacon, cut up
2 cans, 16 ounces each, sauerkraut, rinsed and drained
14-ounce package shredded cabbage
1 tablespoon minced garlic
750-ml bottle dry white wine
3-pound chunk of boneless ham
8 potatoes, scrubbed and quartered
Large onion, diced
1 pound carrots, peeled and cut in chunks
8 knockwurst

    Sizzle the bacon in a large kettle. When it’s browned, add the sauerkraut, cabbage, garlic and wine.  Stir and nestle the ham in the center.  Surround with onion, potatoes and carrots. Cover and simmer (do not boil) over well-started coals for 2 to 3 hours until potatoes and carrots are tender.  Add knockwurst and cook, covered,  another 30 minutes. Remove the ham to a cutting board. Divide wursts, vegetables and juices among 8 soup plates and top with a slice of ham. Serves 8.

See Janet Groene’s RV-ready recipes at

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