Pork and Sauerkraut
32 ounce jar or two 16-ounce cans sauerkraut
tablespoon cooking oil
medium onion, chopped (1/2 cup)
large peeled potato, coarsely shredded (about 1-1/4 cups)
teaspoons caraway seed
teaspoons juniper berries
teaspoon whole peppercorns
teaspoon whole allspice
1 pound piece Canadian-style bacon or smoked, boneless pork shoulder roll
- Drain sauerkraut. Heat oil in a large Dutch oven or large pot. Add onion; cook and stir until onion is tender. Add sauerkraut, potato, sugar, caraway seed, and water. Mix thoroughly.
- Tie juniper berries, peppercorns, allspice, and bay leaves in a square of 100-percent-cotton cheesecloth; tuck bag under sauerkraut. Place meat atop sauerkraut mixture.
- Bring the mixture to boiling; reduce heat. Cover and simmer for 45 minutes. Uncover and boil gently for 15 minutes or until most of liquid is evaporated. Remove seasoning bag. Remove meat and cut into 1/4-inch-thick slices. Transfer sauerkraut to a large platter and arrange sliced meat on top. Makes 4 to 6 servings.
Nutrition Facts(Pork and Sauerkraut)
- Per serving:
- 276 kcal cal.,
- 10 g fat
- (3 g sat. fat,
- 41 mg chol.,
- 2610 mg sodium,
- 27 g carb.,
- 7 g fiber,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet