Serves: 12
Total Calories: 24

1 medium piece bacon fat
1 tablespoon vegetable oil
1 large yellow onion, chopped
4 pounds sauerkraut, drained, rinsed well
4 medium carrots, shredded coarsely
4 bay leaves
1 dozen whole peppercorn
8 juniper berries
4 allspice berries
1 teaspoon caraway seed
3 teaspoons sugar
2 1/2 to 3 pounds boneless pork, chops or other boneless pork, sliced to 1/2-inch thick
4 cups water or chicken broth

Grease 12-inch Dutch oven with bacon fat. Saute onions in oil until translucent. Place 1/2 kraut in bottom of DO. Top with 1/2 onions and 1/2 carrots. Repeat with the remaining 1/2 kraut, onions, then carrots. Sprinkle leaves, berries, and seeds over the top. Sprinkle with sugar. Brown pork in fry pan with additional oil, if necessary. Arrange pork over the kraut, and press into the mixture slightly. Pour water over the pork. Cover and bake about 2 hours. Discard bay leaves and serve.

Nutritional Facts:

Serves: 12
Total Calories: 24
Calories from Fat: 10

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Australian Beef-N-Brew
Bavarian Meat Marinade
Carne Adobada (Baked Meat)
Cee Dub's Back Country Pasta And Meatballs
Chuck's Texas BBQ In Three Acts
Conejo En Salsa (Rabit)
Czech Goulash
Dave's Eggplant Parmesan
Greco's Ham Hocks And Greens
Ham & Corn Casserole
Hungarian Sour Pork
Las Piedras Carne Guisada
Las Piedras Prime Rib
Layered Kraut And Pork
Lengua (Tongue)
New England Meat Pie Dutch Oven Style
Plebian Meatloaf
Polish Meat Balls With Sour Cream
Rack of Venison
Rinsrouladen
Shepherds' Pie
Speedy Sauerbraten
Stuffed Cabbage Rolls
Stuffed Venison Chops
Unrolled Cabbage Rolls