Pork and Sauerkraut German-style

  This classic German dish is a hearty and comforting meal perfect for a cold winter. It is made with pork, sauerkraut, and spices, and it is typically served with mashed potatoes or dumplings.

 

Ingredients:

 

1 (3-4 pound) boneless pork shoulder, cut into 1-inch cubes

1 (19 ounces) can sauerkraut, drained

1 onion, chopped

2 cloves garlic, minced

1 teaspoon caraway seeds

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

1 bay leaf

1 cup chicken broth

1 tablespoon olive oil

Instructions:

 

Heat olive oil in a large pot over medium heat. Add pork and brown on all sides.

Add onion and garlic and cook until softened about 5 minutes.

Stir in caraway seeds, black pepper, red pepper flakes (if using), and bay leaf.

Add sauerkraut and chicken broth. Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours, or until pork is very tender.

Remove bay leaf and serve hot with mashed potatoes or dumplings.

Tips:

 

You can use bone-in pork shoulder if you can't find boneless pork shoulder. However, you will need to increase the cooking time.

You can also use smoked pork shoulder for this recipe.

If you want a more flavorful sauerkraut, you can brown it in the pot with the pork before adding the other ingredients.

This dish is best served the day it is made but can be refrigerated for up to 3 days.

Nutritional Information:

 

This recipe makes 4 servings. Each serving contains approximately:

 

Calories: 400

Protein: 30 grams

Fat: 15 grams

Carbohydrates: 20 grams

Fiber: 2 grams

Sodium: 1,000 milligrams

Variations:

 

You can add other ingredients to this dish, such as apples, prunes, or mushrooms.

You can also serve this dish with a side of mustard or horseradish.

This is a hearty and delicious dish that is perfect for a cold winter day. It is also a great way to use up leftover sauerkraut.

 

Enjoy!