Serves: 6
Total Calories: 429
Spread sauerkraut in a large Dutch oven; add pork, cabbage and onion. Set aside. In a medium bowl, stir together remaining ingredients except potatoes; add to Dutch oven. Bring to a boil over medium-high heat; reduce heat and simmer for 2-1/2 hours, stirring occasionally. Add potatoes; cover and continue to simmer until potatoes are tender, about one hour.
Tip: When cooking cabbage or sauerkraut, do as Mom did…lay a heel of bread on top before covering the pot, and there will be no cabbage odor! Afterwards, just toss out the bread.
This Pork & Sauerkraut Stew recipe is from the Comfort Foods Cookbook. Download this Cookbook today.
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