1. Sauerkraut, especially as prepared in French or Alsatian cuisine; shredded cabbage fermented in brine.
Usage: French culinary term; Often used in English when referring to traditional Alsatian or French dishes
2. A traditional Alsatian or French dish consisting of sauerkraut served with pork, sausages, or other meats.
Usage: Refers to a complete prepared dish rather than the ingredient alone

Examples

• The restaurant served an authentic choucroute with smoked pork and mustard.
• Choucroute is a staple of Alsatian cuisine.
• She ordered choucroute garnie, which came with sausages and potatoes.
• The tangy flavor of choucroute pairs well with rich meats.
• Traditional choucroute requires weeks of fermentation.
• We enjoyed choucroute at the French bistro downtown.