Pork and Sauerkraut
Pork and sauerkraut simmers browned pork shoulder with potatoes, onion, bay, and caraway until the meat is fork-tender and the cabbage becomes a savory, tangy bed for the pan broth.
π¨βπ³ Instructions
Brown the pork chunks in a Dutch oven to build a savory base.
Add onion, sauerkraut, bay, caraway, broth, and mustard, scraping up browned bits.
Cover and simmer until the pork begins to soften.
Add potatoes and continue cooking until both meat and potatoes are tender.
Remove the bay leaf and serve with parsley and plenty of the kraut juices.
π· Perfect Pairings
Complete your meal with these
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