Pork & Sauerkraut Stew

Serves: 6
Total Calories: 429


2 (14-ounce) cans sauerkraut, drained
3 pounds country-style pork ribs
4 cups cabbage, shredded
2 cups onions, coursely chopped
2 tablespoons brown sugar, packed
2 tablespoons Worcestershire sauce
1 (1 1/2-ounce) package onion soup mix
1 teaspoon caraway seed
1 1/2 cups water
1 1/2 pounds redskin potatoes, peeled and sliced


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.

Nutritional Facts:

Serves: 6
Total Calories: 429
Calories from Fat: 180

This Pork & Sauerkraut Stew recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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