Heart of cabbage sauerkraut, Champagne, Label Rouge | Le Delas
Raw or cooked sauerkraut, heart of cabbage, with Champagne, Label Rouge...
Raw sauerkraut is a vegetable low in calories but rich in fiber, vitamins and minerals. Cheap, it also has the advantage of being bulky. These characteristics allow it to be particularly appreciated for slimming cuisine or as an accompaniment to rich dishes.
Designed for catering, this raw sauerkraut allows Chefs to make their own recipes, and in particular create a “signature” garnished sauerkraut.
Easy to store with its packaging in a bucket, easy to prepare since it only has to be reheated, this cooked sauerkraut is also tastier. It was also voted flavors of the year 2007. Indispensable for serving sauerkraut garnished with charcuterie or fish, this cooked sauerkraut is also very popular as an accompaniment to meat or fish.
Cooked with lard and Riesling, this Le Pic sauerkraut was voted "Flavor of the Year 2007", a restaurant special. Convenient, simply reheat it before serving, as an accompaniment to meat, fish or garnished sauerkraut. Packaged per 15kg, this cooked sauerkraut is particularly suitable for banquets, themed restaurants or brasseries.
Label Rouge sauerkraut is a sauerkraut produced and manufactured in Aube with selected varieties of cabbage and cooked with sea salt. Committed to the creation of this Label Rouge, the Laurent company respects its requirements and claims family know-how . For 4 generations, it has mastered all the stages of cabbage cultivation and its transformation into sauerkraut. Already cooked, this sauerkraut can be reheated in a microwave oven or in a casserole dish and can accompany many dishes: the essential garnished sauerkraut but also game, fish, poultry...
Cooked in water, this sauerkraut allows chefs to create their own recipes while saving precious preparation time. Sauerkraut garnished, accompaniment or base of vegetarian dishes, sauerkraut is available at leisure. It is particularly popular in slimming cuisine because it is low in calories but rich in vitamins, minerals and fibre.
As soon as it leaves the fermentation tank, the sauerkraut is washed, blanched and boxed by hand with all the ingredients that have previously been browned in the melted fat and which go into the composition of the final product.
The product is then sterilized in an autoclave before being cooled.
Product processed and packaged in France.
Maurer-Tempé > Experts in Alsatian gastronomy, sauerkraut and traditional charcuterie.
Bringing together two historic Alsatian houses born in the 1900s, this company builds its strength on the know-how of its teams and in particular its butchers.
Maurer-Tempé has its own charcuterie smoking workshop. Its cold cuts are smoked naturally, with real beech wood logs, for an incomparable color and flavor.
