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.
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.
For 4 generations, the Laurent company has managed all the stages of cabbage cultivation and its transformation into sauerkraut. She thus controls the quality. To claim this know-how, the Laurent company got involved and participated in the creation of the Label Rouge awarded to this product. Respectful of these specifications, André Laurent cooked sauerkraut is produced and manufactured in Aube with selected varieties of cabbage and cooked with sea salt. Ready to use, this Champagne sauerkraut is reputed to be sweeter than Alsatian sauerkraut.
This Alsatian sauerkraut with garnish, certified IGP by MAURER TEMPE ALSACE, is a traditional ready-made dish. It is prepared with Alsatian sauerkraut certified IGP and cooked in Riesling wine, presented in a separate bag. This sauerkraut is generously garnished with an assortment of smoked and cooked meats: Knack sausages and smoked sausages, smoked bacon, Kassler and garlic sausage. This 1kg bag is ideal for 2 people.
Professional culinary uses:
This ready-made dish is perfect for quick and authentic service. To prepare, simply open the bag, pour the sauerkraut into a saucepan with a little water and heat for 10 minutes. Then add the garnishes to reheat them before serving.
Alsace Sauerkraut IGP ORGANIC Raw Bucket 1 kg LE PIC: Authentic Local Produce
This authentic Alsatian sauerkraut is raw, meaning that it has only undergone lactic fermentation after salting, without cooking. It has Protected Geographical Indication (PGI) and Organic (BIO) certification (ECOCERT-BIO-01), guaranteeing that the cabbage is grown and processed in Alsace using traditional methods.
Delas offers this raw product in its sauerkraut section so that its professional customers can cook their own sauerkraut, customising the seasoning and cooking liquid (white wine, beer, stock) to create their own signature recipe.
Organoleptic and Culinary Characteristics:
► Natural composition: Raw Alsace sauerkraut PGI (raw organic cabbage, salt), antioxidant (ascorbic acid).
► Appearance: Very pale colour (white-beige), long strands.
► Taste: Distinct flavour of raw and fermented cabbage, slightly tart (titratable acidity ≥1%).
► Texture: Crunchy and moist in the mouth, ideal before cooking.
► Origin: France (Alsace).
Preparation (Cooking):
► Can be enjoyed in a salad after rinsing for a raw and tart version.
► Requires approximately 1½ hours of cooking (with the accompaniment of your choice: charcuterie, game, poultry, fish) for the classic recipe. It is recommended to rinse it beforehand.
Storage: Between +0°C and +8°C until the best-before date indicated on the packaging. Once opened, consume within 7 days.
Alsace Sauerkraut IGP Organic Cooked in White Wine 1 kg Bucket - LE PIC: Certified Tradition
This product is authentic Alsace sauerkraut cooked in white wine, packaged in a 1 kg net bucket, from the LE PIC brand. This sauerkraut has two major quality labels: Protected Geographical Indication (PGI), guaranteeing that the cabbage is grown and processed in Alsace using traditional methods, and Organic (BIO) certification (ECOCERT-BIO-01). We have selected this product for our Le Delas Sauerkraut range in order to offer professionals a high-quality, ready-to-use, iconic French product that complies with PGI and organic specifications, meeting the growing demand for natural and traceable products.
Organoleptic and culinary characteristics:
► Natural composition: Raw IGP sauerkraut (raw organic cabbage, salt), cooking juice, organic sunflower oil, organic AOC white wine (2%), organic onion, organic aromatic herbs and organic juniper berries.
► Taste: Round and intense notes of aromatic herbs (thyme, bay leaf, pepper) accompanying the taste of sauerkraut, with a slight taste of white wine. The taste is neither too salty nor too acidic.
► Texture: Melt-in-the-mouth and round.
► Origin: France (Alsace).
► Preparation (reheating): in the microwave, 2 minutes on full power; in a saucepan, 10 to 15 minutes on medium heat. Serve as desired.
Storage: Between +0°C and +8°C. Best before 150 days (guaranteed upon delivery: 90 days). Once opened, consume within 3 days.
