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.

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.