Country Kitchen Kraut ‘N Pork

Serves 8


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.

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