Beschreibung
A traditional dish made with pork and fermented cabbage.
Zutaten
Skala
- 2 pounds pork shoulder
- 1 pound sauerkraut
- 1 onion, chopped
- 2 apples, sliced
- 1 teaspoon caraway seeds
- Salt to taste
- Pepper to taste
Anweisungen
- Preheat your oven to 325°F (165°C).
- Season the pork shoulder with salt and pepper.
- In a large roasting pan, place the sauerkraut, onions, and apples.
- Add the pork shoulder on top of the sauerkraut mixture.
- Sprinkle caraway seeds over the pork.
- Cover the pan with foil.
- Bake for 2.5 to 3 hours, or until the pork is tender.
- Remove foil for the last 30 minutes of cooking to brown the pork.
Notes
- Serve with potatoes or bread.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish can also be prepared in a slow cooker.
- Prep Time: 15 minutes
- Kochen Zeit: 3 hours
- Kategorie: Main Course
- Methode: Baking
- Küche: German
Ernährung
- Portionsgröße: 1 serving
- Kalorien: 450
- Zucker: 4g
- Natrium: 800mg
- Fett: 25g
- Gesättigte Fettsäuren: 9g
- Ungesättigte Fette: 15g
- Trans Fat: 0g
- Kohlenhydrate: 30g
- Faser: 5g
- Protein: 35g
- Cholesterin: 100mg
Keywords: pork, sauerkraut, German dish, comfort food