I made this about a week ago…posted by Ing…it was very tasty. I didn’t alter the recipe for my first try at it. It was even better day two, three and yes, four after.
The next time, I’ll add caraway seeds and slice the pork roast after the first serving to store for the next dinner(s). Again, very good! Thanks for the post, Ing.
Saurkraut and Pork
3 large cans white saurkraut
1 head of savoy cabbage shredded
2 cups sugar
10 bay leaves
1tbsp black pepper corns
lean pork roast
In a large pot, combine the saurkraut (do not drain), shredded savoy cabbage and sugar. Stir together on medium heat. Add peppercorns and gently fold in bay leaves. Make a well in the centre of the saurkraut and place the pork roast in covering it completely. Bring up to temperature until the juices begin to boil being careful not to let it burn on. Cover and simmer for 4 hours. (even better if it simmers all day). Remove bay leaves and peppercorns before serving. (I make my own saurkraut instead of using canned)