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Country Kitchen Kraut 'N Pork

‹ Confetti Meatloaf up Flounder With Pickle, Pepper And Corn Relish ›
Serves: 
8
What You Need: 
  • 1/4 cup margarine
  • 1 medium red onion, sliced
  • 1 medium green pepper, sliced in rings
  • 2 pounds boned lean pork shoulder, cut into thin strips
  • 3-1/4 cups drained sauerkraut (about 26 ounces)
  • 1 cup apple juice
  • 1/4 cup chopped pimento
  • 1 teaspoon salt
  • 1 teaspoon caraway seed
  • 1/4 teaspoon basil
  • 1/4 teaspoon cracked black pepper
  • 3 cups pared and grated green apples (about 3 large apples)
  • 1/4 cup butter or margarine

 

In large skillet melt 1/4 cup margarine. Add onion and green pepper; saute, stirring constantly until crisp-tender. Remove vegetables and set aside. Add pork; cook until browned. Stir in sauteed vegetables, kraut, apple juice, pimento, salt, caraway seed, basil and pepper. Simmer covered, 1 hour. Add apples and simmer, uncovered, 20 minutes or until meat is fork-tender.