Ingredients

1/4 lb. natural bacon, chopped in bits

1 tbsp olive oil

1 head garlic, sliced

1 large spanish onion, or 8 small cippolini onions

1/4 cup ver jus

2 tbsps apple cider vinegar

1 liter dry white wine (preferably a cheap alsatian riesling)

1 head cabbage, finely sliced

1 spaghetti squash

1 1/2 - 2lbs smoked pork loin

dried or fresh thyme to taste

salt & pepper to taste

Preparation

–> heat your oven to 400degrees

  • quarter spaghetti squash, scoop out seeds, place on a silpat on a baking sheet
  • bake in oven until tender (approx 20 minutes)

–> in a large, heavy bottom dutch oven render the bacon until crispy

  • set bacon aside to drain on a plate lined with paper towels
  • add olive oil to bacon fat
  • add garlic and onions
  • cook apprx 20 minutes or until caramelized, add salt and pepper to taste
  • add ver jus and vinegar cook until evaporated
  • add about 1 cup of the wine cook until evaporated
  • add the finely sliced cabbage stir to coat, add salt & pepper to taste
  • add enough white wine to cover (you can add more wine as it evaporates at any time)
  • turn burner to medium, cover and cook until cabbage nears an “al dente” texture

–> meanwhile remove spaghetti squash from oven, place in bowl to cool

  • slice smoked pork into bite sized pieces
  • add pork to pot cook covered stirring ocassionaly about 10 minutes

–> during this time, pull the squash from its shell using a fork, when done, add to pot and mix together

  • cook, uncovered another 10 minutes until liquid cooks off and the chocroute reaches a stewy, not too liquidy consistency

  • check seasoning, add more wine, salt & pepper if necessary, and at this time, add thyme to taste

  • when everything looks, and smells wonderful, serve to your adoring friends over a bed of raw cabbage or buttered egg noodles! enjoy!