Try this Saurerkraut with Pork and Cider recipe, or contribute your own.
Suggest a better description1. Peel and core the apples. Cut them into quarters, then cut the quarters crosswise into thin pieces. There should be about 2 1/2 cups. 2. Peel the potatoes and cut in half crosswise. Keep in cold water to cover. 3. Heat the lard in a large, heavy casserole and add 1 1/2 cups of the onions and 1 tsp garlic. Cook, stirring, until wilted. Add the caraway seeds and cook briefly. Stir in the apples. 4. Rinse and drain the sauerkraut. Squeeze it to extract excess liquid. Add the juniper berries and sauerkraut to the casserole. 5. Place the pork butt in the center of the sauerkraut. Add the bay leaf, cider and broth. Cover closely. Bring to a boil and cook 15 min. 6. Meanwhile, combine the bread and milk in a mixing bowl and blend with the fingers. Add the ground pork, remaining onion and garlic, the parsley, cumin and coriander. Blend well. Shape into 6-8 equal balls. 7. Arrange the meatballs and kielbasa over the sauerkraut. Add the drained potatoes. Cover again and continue cooking 20 min. 8. Remove the bay leaf. Slice the pork butt and kielbasa and serve with the sauerkraut, meatballs and potatoes.
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Serving Size: 1 Serving (3726g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3530 | ||
Calories from Fat: 2255 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 250.5g | 334 % | |
Saturated Fat 91.4g | 457 % | |
Monounsaturated Fat 113.7g | ||
Polyunsanturated Fat 28.5g | ||
Cholesterol 769.4mg | 237 % | |
Sodium 9075.9mg | 313 % | |
Potassium 4298.6mg | 113 % | |
Total Carbohydrate 167.1g | 49 % | |
Dietary Fiber 27.2g | 109 % | |
Sugars, other 139.9g | ||
Protein 164.8g | 235 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3530
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