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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
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Ingredients: 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
How To Prepare: 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
Number of Servings: 10
Carbs per serving - include all nutritional information if known: 64g carbs total
Effort (Easy, Average, Difficult): Easy

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