Sauerkraut and Pork for New Years Day

Marcia McCance Recipe

By Marcia McCance mmccance

Pressure Cooker

Oh Wow!! My Mom used to make the best Sauerkraut and Pork on the planet!! We all loved it and the recipe is so simple you will hardly believe it!!

I will add a variation that made it even better that my sister, Susan, shared with me.

I'm also adding a little touch of what I like, so this is really a family conglomerate!!

We used to have this every New Year's day for our dinner and I still love it. Can't get enough!! I don't know if it really is good luck... but it sure is tasty!!

Blue Ribbon Recipe

Notes from the Test Kitchen:
I prepared this using Pork Chops and followed Mom's Original Scrumptious Recipe. Scrumptious is right!

I used the stove top method and browned the chops first. The meat was so tender that you could cut it with a fork! I can't wait to try the other cooking variations.


2-3 lb
pork (loin country ribs, spare ribs, or chops)
1-2 pkg
sauerkraut (canned, bagged, whatever you like)
1 c
water (some folks use chicken broth)
1 Tbsp
cornstarch (or flour)
1 c
1 Tbsp
caraway seeds
1-2 medium
apples, sliced very thin
6 clove
1 medium
2 Tbsp
apple cider vinegar or
1/2 c
white wine

Directions Step-By-Step

The first secret to really good sauerkraut and pork is to RINSE THE SAUERKRAUT!! But not too much. Put the kraut into a colander and run some water over it. Some of the brine (salt) from the kraut has to be rinsed off or it will be too salty to eat. BUT -- and this is important -- don't rinse it so thoroughly that there is no longer any salt left... then you will have to add some for taste. How can you tell when it has been rinsed enough? Taste it. Your own tongue is your best salt thermometer. Before you rinse and after you rinse -- taste it. You will know how much you need to rinse. Each brand is different.
Mom always cooked ours in a pressure cooker, but this can be done in a slow cooker crock pot, or simply on the stove top, too. The goal is to get the meat fall-apart tender and tasty which may take a while.
You can brown the meat if you like, but it is not absolutely necessary. Up to you.
Layer starting with the kraut, meat, kraut, meat, kraut. You want each piece of meat to be surrounded by kraut for the good flavors. Just stack it up according to the size of your pan and the quantity of ingredients. Just be sure to start and stop with kraut. Pour on the cup of water and sprinkle a little pepper on top.
PRESSURE COOKER: turn burner on high, when it hits high steam, turn down to simmer (which reduces the pressure of the steam) and let cook for about 20-25 minutes.
SLOW COOKER CROCK POT: turn pot to high to heat for about 30 minutes, then turn to low and let it cook all day
TOP OF THE STOVE: turn up high to heat, turn down low to slowly simmer for about 4 hours.
SUSAN'S VARIATION: after the sauerkraut and pork is finished cooking put the cornstarch in the cold water and add to s&p. Turn heat up a little to cook and thicken -- then serve
Marcia's addition: I love the taste of caraway and I would simply add a Tbsp of caraway seed at the beginning of the cooking process. (Susan does not like caraway.)
I've also tried it with thinly sliced apple (with peeling), garlic, and 1/2 C red cooking wine and found it to be so tasty I left out the caraway and now make it this way. Delicious!!
What you add is up to you. My recommendation is to try it with Mom's simple method first... Her's is the basic recipe that we loved and it really does not need to be changed to be absolutely delicious. Then the next time you make it try out some of the other variations. That's part of what I love about cooking -- the creativity. It's like a new adventure and you don't have to leave the kitchen to have the excitement! HA!
This is a low carb meal (cabbage and meat) but it is often served with mashed potatoes. Enjoy!!
Happy New Year!! God Bless!!

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: German
Collection: Pork Be inspired®
Other Tags: Quick & Easy, Heirloom

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Jan 2, 2015
Thanks for your answer Marcia! I think that is a very good idea to just add some fresh cabbage. I am always disappointed how much of the kraut seems to "just disappear" in a dish. That may be the ticket to have MORE! LOL! I will be trying it the next time I make some neck bones 'n kraut!
Marcia McCance mmccance
Jan 1, 2015
Thank you Jody!! Thanks for letting me know and I hope you really enjoy your dinner! Happy New Year to You and Your Family, too!! Blessings
Jody Fitzpatrick JodyDoughGirl
Dec 31, 2014
Thank You Marcia! I will be using your recipe for New Year's 2015!! Happy New Year To You And Your Family.
Jody Fitzpatrick JodyDoughGirl
Dec 31, 2014
Will make this for NYE...Thank you and HAPPY NEW 2015 YEAR.
Marcia McCance mmccance
Dec 30, 2014
Hi Terri!! I don't have an authoritative answer for either of your questions, but I can tell you what I think. (If that does any good! LOL) I'm not a fan of WC's method for myself. Others may love it, but I simply don't eat foot that has artificial sugar in it. I have discovered another way to cut down on the salt that I think may be of use. Sometimes when I've made this kraut recipe in the past, I just did not have enough kraut -- so I would add some shredded cabbage to the pot. When it was cooked, there was no difference between the two and no one was the wiser. I knew it was in there, and I could not find it either. I think that if you rinse the kraut and use half the amount, replacing the other half with fresh shredded cabbage (a little carrot never hurt anything) you may have a dish that fits your requirements for less salt -- a little better. Blessings!! and Happy New Year to all!!