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November 07, 2011

Pork Roast with Sauerkraut, caramelized Onions and potatoes

Sauerkraut is a fermented cabbage dish that has a characteristically tangy flavor. It is often used with sausage, sandwiches (Rubén), and salads. My grandmother explained to me one time that the saying "cold as kraut" came about because tossing the kraut by hand throughout the winter months was a very cold chore.

This dish is a very traditional German recipe. Sauerkraut means sour cabbage in German.

Serves 4


  • 3-4 pound pork roast
  • 1 tablespoon cooking oil
  • 2 cups fresh sauerkraut
  • 2 large onions, peeled and sliced
  • 4 red potatoes, peeled and quartered
  • ½ teaspoon caraway seeds
  • ½ teaspoon freshly ground black pepper
  • 4 strips smoked bacon
  • Salt to taste


    Salt, pepper and add caraway seed to pork roast. Heat cooking oil in large sauté pan, add roast and sear on all sides. Remove and place in slow cooker or Dutch oven. Add sauerkraut, onions, and potatoes. Top with bacon, cover and cook on medium low heat for 1-2 hours hours or until meat is tender.

    Terri's Tips

  • Taste the sourkraut before adding it to the pot. If it is very saltly rinse it in cold water

    Cooking Wiser:
    Raw Sauerkraut is very low in calories and high in vitamin C. Add it to salads, hotdogs or sandwiches.

    Make it your own by adding
    Sliced carrots and red peppers
    A variety of sausages

  • Posted by terri at November 7, 2011 01:29 AM