Undoubtedly the most famous dish of Alsatian gastronomy. The term sauerkraut is often wrongly associated with a complete dish. Sauerkraut is actually cabbage cut into strips using a special grater, which has been subjected to fermentation in brine. It is sauerkraut garnished which designates the complete dish consisting of sauerkraut and an assortment of meats and charcuterie. A dry white wine, preferably Riesling, or a beer will go perfectly with your garnished sauerkraut
In Strasbourg, liver dumplings are added, in Colmar, Strasbourg sausages are replaced by Frankfurt sausages. Other pieces of cured pork can accompany sauerkraut, but never ham!