Pork and Sauerkraut
This recipe has been a big hit since the first time I made it and it's not just for New Years anymore. The cabbage sauerkraut mixture makes a great side dish anytime.
I hope you enjoy it as much as we do.
- cabbage head
- 1 large
- 2 clove
- garlic - minced fine
- 1/2 stick
- butter, unsalted
- 1/4 c
- vegetable oil or olive oil
- 1 bag(s)
- pork butt roast
- 1/4 c
- low sodium chicken stock
How to Make Pork and Sauerkraut
- 1Put butter and oil into large skillet. Heat on low heat until butter melts. You don't want your butter to burn so don't use high heat.
- 2Slice up the cabbage and the onion and add to the pan. You can season at this point. (I usually only add pepper until I see how salty the sauerkraut is.) Increase heat to medium and cook, stirring occasionally, to get to carmelization. This can take 20 minutes or so depending on how much you're making.
- 5Now this can be cooked either in a slow cooker or in the oven. Sometimes I put in a slow cooker, like I did today. Put the sauerkraut mixture in slow cooker, place the roast on top, pour the stock with the bits over top. Cook on low for approximately 6 to 7 hours.
My preference is roasting in the oven on 350 until roast is tender and falling apart. Again, the time depends on the size of the roast.