PAP'S PORK AND SAUERKRAUT
"I learned how to make this dish from my grandfather Pap. When I was a kid, we ate it on New Year's Day, but now I make it all the time," says Michael.
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cabbage, season with a large pinch of salt and cook until the vegetables begin to melt and break down, 10 to 12 minutes. Stir in the cider, beer, red pepper flakes, coriander, pureed sauerkraut and ham hock. Bring to a simmer and cook for 30 minutes to let the flavors meld.
- Nestle the pork and sausage in the Dutch oven and continue to simmer for 45 minutes, until all of the meat is cooked through and tender. After 45 minutes, remove the ham hock, pork and sausage to a cutting board. Slice all of the meat and add it back into the pot. Mix in the parsley and mustard and additional salt and pepper, if needed.
PORK STEW WITH SAUERKRAUT
Make and share this Pork Stew With Sauerkraut recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle and heat oven to 300°F Pat pork dry with paper towels and season with salt and pepper. Heat the butter and oil in a large Dutch oven over medium high heat until the foaming subsides. Working in batches, cook pork until browned on all sides, about 5 minutes. Transfer to a plate.
- Pour off all but 1 tbsp fat from the pot. Cook onions until softened, about 3 minutes. Add the garlic and paprika and cook until fragrant, about 30 seconds. Stir in pork, broth, dill, 1 tsp salt, and 1/2 tsp pepper and bring to a simmer. Cover, transfer pot to oven, and cook until the meat is just tender, about 1 1/2 hours.
- Stir in sauerkraut and sugar, cover, and return pot to oven. Cook until the pork is fork tender, about 45 minutes. Off the heat, stir in sour cream. Serve, garnishing with dill.
Nutrition Facts : Calories 590.4, Fat 42.1, SaturatedFat 19.5, Cholesterol 139.2, Sodium 1137.6, Carbohydrate 18.6, Fiber 5.4, Sugar 6.7, Protein 35.8
PORK AND SAUERKRAUT
Eating sauerkraut on New Year's is an old Pennsylvania Dutch tradition, said to bring good luck. The traditional meal consists of pork and sauerkraut served together, with sauerkraut representing luck and the pig representing rooting into the New Year. It's a feel-good and flavorsome ritual and it may be just what you need to start the New Year. Serve with mashed potatoes or dumplings.
Provided by Auntie M
Categories Meat and Poultry Recipes Pork
Time 3h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
- Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
- Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 12.5 g, Cholesterol 79.6 mg, Fat 9 g, Fiber 4.8 g, Protein 28 g, SaturatedFat 2.9 g, Sodium 971.5 mg, Sugar 6.2 g
PORK AND SAUERKRAUT STEW RECIPE - (4.5/5)
Provided by hanley89
Number Of Ingredients 20
Steps:
- In a food processor, puree half of the garlic, bell peppers and onions with 1 tablespoon of salt until smooth. Pour the mixture into a large bowl, add the pork and stir to coat. Cover with plastic wrap and marinate overnight in the refrigerator. 2. Drain the pork, wipe off any marinade and pat dry with paper towels. In a large Dutch oven, heat the extra virgin olive oil. Working in batches, add the pork to the pot and brown over moderate heat, turning once, about 4 minutes per batch. Transfer the browned pork to a plate. Add the tomato paste to the pot and cook, stirring, until lightly caramelized, about 2 minutes. Add both of the paprikas and cook, stirring constantly, for 1 minute. Return the pork to the pot and add the sauerkraut, wine, broth, water, marjoram and bay leaves and 1 tsp kosher salt. Bring to a boil. Reduce the heat and simmer, uncovered, until the pork is nearly tender, about 1 1/2 to 2 hours 3. Stir in the remaining garlic, bell peppers and onions. Add the cubanelle peppers and cook until the pork and vegetables are tender, about 30 minutes longer. Discard the bay leaves. Stir in the black pepper and season with 1 tsp kosher salt. Serve in bowls over spaetzle or egg noodles with a dollop of crème fraîche or sour cream Make Ahead The finished stew can be refrigerated for up to 3 days before serving.
More about "pork and sauerkraut stew recipe 455"
PAPRIKA-SPICED PORK-AND-SAUERKRAUT STEW RECIPE
From foodandwine.com
5/5 Total Time 2 hrs 30 minsAuthor Jeremy Nolen
- In a food processor, puree half of the garlic, bell peppers and onions with 1 tablespoon of salt until smooth. Pour the mixture into a large bowl, add the pork and stir to coat. Cover with plastic wrap and marinate overnight in the refrigerator.
- Drain the pork, wipe off any marinade and pat dry with paper towels. In a large Dutch oven, heat the canola oil. Working in batches, add the pork to the pot and brown over moderate heat, turning once, about 4 minutes per batch. Transfer the browned pork to a plate. Add the tomato paste to the pot and cook, stirring, until lightly caramelized, about 2 minutes. Add both of the paprikas and cook, stirring constantly, for 1 minute. Return the pork to the pot and add the sauerkraut, wine, broth, water, marjoram and bay leaves. Bring to a boil. Reduce the heat and simmer, uncovered, until the pork is nearly tender, about 1 1/2 hours.
- Stir in the remaining garlic, bell peppers and onions. Add the Hungarian wax peppers and cook until the pork and vegetables are tender, about 30 minutes longer. Discard the bay leaves. Stir in the black pepper and season with salt. Serve in bowls over egg noodles with a dollop of crème fraîche.
PORK AND SAUERKRAUT STEW – TRANSYLVANIAN GOULASH …
From afeastfortheeyes.net
Reviews 19Servings 8Cuisine EuropeanCategory Main Course
PORK AND SAUERKRAUT GOULASH / SZEKELYGULYAS / …
From craftycookingmama.com
POLISH PORK WITH SAUERKRAUT - SO DELICOUS! - POLISH …
From polishhousewife.com
SAUERKRAUT STEW WITH PORK AND SAUSAGES – POLISH BIGOS …
From whereismyspoon.co
POLISH PORK AND SAUERKRAUT STEW (BIGOS) | SAVEUR
From saveur.com
PORK AND SAUERKRAUT BAKE - SPEND WITH PENNIES
From spendwithpennies.com
PORK & SAUERKRAUT STEW - LE PORC DU QUéBEC
From leporcduquebec.com
Cuisine Comfort FoodCategory DinnerServings 4Total Time 15 mins
BEST PORK AND SAUERKRAUT RECIPE - HOW TO MAKE PORK AND …
From delish.com
PORK AND SAUERKRAUT STEW RECIPE 455 FOOD - HOME AND RECIPE
From homeandrecipe.com
SAUERKRAUT AND SMOKED PORK STEW | SAVEUR
From saveur.com
PORK AND SAUERKRAUT STEW RECIPE - KITCHENOFYOUTH.COM
From kitchenofyouth.com
SAUERKRAUT AND PORK STEW - TEEO CREATIONS
From teeocreations.com
PORK AND SAUERKRAUT STEW RECIPE RECIPE
From food-recipe.info
PORK STEW WITH SAUERKRAUT - BIGOVEN
From bigoven.com
PORK SAUSAGE AND SAUERKRAUT STEW | HEINEN'S GROCERY STORE
From heinens.com
PORK & SAUERKRAUT STEW - SAUER FRAU
From sauerfrau.com
EASY INSTANT POT PORK AND SAUERKRAUT • THE CRUMBY KITCHEN
From thecrumbykitchen.com
CREAMY SAUERKRAUT STEW (SLOVAK SEGEDINSKY GULASH) | RECIPE
From pinterest.ca
PORK AND SAUERKRAUT STEW RECIPE 455- RECIPERT
From recipert.com
You'll also love