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Reviews
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Date product posted
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0
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Mon January 26, 2004
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Recommended By
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Average Price
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Average Rating
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No recommendations
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None indicated
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None indicated
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Description:
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Ingredients:
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1 quart Sauerkraut
1/2 head Cabbage
1 can Diced Tomatoes --
(28 ounce)
1 large onion -- peeled and
diced.
2 cans Miller Light Beer
1 tablespoon caraway
seeds
4 pounds Rolled Boneless
Pork Roast
2 cups Chicken or
Vegetable Broth (may
substitute
water)
3 Tablespoons butter
salt and pepper -- to taste
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How To Prepare:
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Preheat the oven to 350
degrees. You will need a 7
to 8 quart
pan with lid that can go from
stove top to the oven.
Clean and Dice the onion
and cut the Cabbage into
thin strips.
Melt the butter in the 7 quart
pan over medium heat. Add
onions
can cabbage and saute
until onions are just tender.
Remove from
heat and add Sauerkraut,
tomatoes, beer, stock and
Carraway Seeds.
Mix well. I use my hands.
Return the pan to the stove
and bring mixture to strong
simmer for
15 minutes, stirring often.
Remove from heat and
make a hole or well in the
center of the
Sauerkraut mixture to hold
the Pork Roast. About half
of the
roast should be visible
above the Kraut.
Cover the pan and place in
oven for 90 minutes. At the
end of 90
minutes, remove lid, raise
oven temp to 450 degrees
and cook
until internal meat temp is
165 degrees.
To serve, remove roast from
kraut mixture and let it rest
on
cutting board for 5-7
minutes. Dip Kraut mixture
into a serving
bowl. Slice the roast into 1/4
to 1/2 inch slices. Serve
with
a horseradish/cream
sauce.
Note: the Kraut tomatoes
and onions will soften the
vinegar
flavor of the kraut. Reheats
well in the Microwave.
NOTES : Counts for Beer
and Broth not included -
adjust accordingly
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Carbs per serving - include all nutritional information if known:
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64g carbs total
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Effort (Easy, Average, Difficult):
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Easy
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