Rinse the meat with cld water. Pat it dry. Rub the meat on all sides with the garlic. Sprinkle with salt, pepper and cinnamon. Heat a small amount of oil in a heavy bottomed kettle and brown the meat slightly on all sides. Add the vegetables; cover and cook over low heat from 3-4 hours, until the meat is tender. 1/2 hour before the meat is done, drain the sauerkraut, place it in a saucepan and cover it with cold water. bring it to a boil, add the sugar and some of the tomatoes and onion slices from the meat. Cover and cook over low heat for 1/2 hour. Serve the meat with the sauerkraut. Posted to JEWISH-FOOD digest V97 #329 by Nancy Berry
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|Serving Size: 1 Serving (389g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 106.8mg||4 %|
|Potassium 96mg||3 %|
|Total Carbohydrate 59.2g||17 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 58g|
|Protein 0.4g||1 %|
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Calories per serving: 229
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