A good, satisfying one-pot meal. Try it with a big dollop of sour cream on top and a fresh slice of dark rye bread.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large stockpot, heat the oil over medium high heat. Add the pork cubes and brown. Stir in the onion and garlic; cook until onion is soft.

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  • Stir in potatoes, sauerkraut, caraway seeds, browning sauce and salt and pepper to taste. Reduce heat and simmer over low for 1 1/2 to 2 hours.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

608.3 calories; 41.4 g protein; 40.1 g carbohydrates; 108.9 mg cholesterol; 903.3 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2004
A nice recipe from Peter Gerry. I made this for work and there was none left over for me. A true hit on a rainy day. I was able to get by with 1 Tbs canola oil and teflon hot pot for browning. Finished cooking in the slow cooker for about 4 hrs. Read More
(16)

Most helpful critical review

Rating: 2 stars
01/08/2004
I'm afraid the pork was not moist and tender the potatoes were dry and there was not enought sauerkraut juice to help matters. The recipe was not followed exactly; I did not use caraway seed or browing sauce and for the bonelesss pork loin I used boneless pork loin chops. I really didn't expect these modifications were that significant and that they ruined the recipe Read More
(6)
30 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
01/05/2004
A nice recipe from Peter Gerry. I made this for work and there was none left over for me. A true hit on a rainy day. I was able to get by with 1 Tbs canola oil and teflon hot pot for browning. Finished cooking in the slow cooker for about 4 hrs. Read More
(16)
Rating: 5 stars
02/10/2004
I personally like mashed potatoes better with this dish so left the potatoes out. I also cooked in a crock pot instead High for 1 hour then on low for 6 hours. Very good comfort food!! Read More
(15)
Rating: 5 stars
11/26/2007
Yummy! I also added the entire bag (32 oz.) of sauerkraut juice and all. I needed to simmer it for over 2 hours for the potatoes to be soft but it was well worth the wait. Thanks! Read More
(10)
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Rating: 4 stars
09/03/2003
I'm going to rate this recipe a four because my husband enjoyed it and said it was a "keeper". In my opinion I think you need more kraut for the amount of meat and potatoes. I used a 36 oz. bag (recipe calls for 22 oz.) and felt there could be more. Next time I'll definitely parboil the potatoes as they were a bit hard. Also I might use a trick of Mom's by adding some shredded cabbage to the kraut to tone down the sourness as well as add more substance. Read More
(10)
Rating: 4 stars
12/16/2006
We're not caraway lovers so I omitted it. Added a peeled and diced apple to the pot. It softens the kraut flavor and is excellent with the pork. Also added a little beer one time and white wine another in place of some of the kraut juice......auf deutsch (delicious) Read More
(9)
Rating: 5 stars
12/23/2010
I made this for dinner tonight. I diced half an onion and 3 potatoes cooked in 1 TBSP oil with a good sized "dollop" of pressed garlic added 4 boneless pork loin chops cubed just over a teaspoon of caraway seeds then added one can of sauerkraut with apples and half a can of water. Simmered on the stove for 45 minutes or so. It smelled wonderful and tasted even better.:) Read More
(8)
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Rating: 4 stars
12/12/2007
Like others I used an entire bag of sauerkraut. I omitted the browning sauce and used chicken breast instead of pork. Very good for a cold winter night! Read More
(7)
Rating: 2 stars
01/07/2004
I'm afraid the pork was not moist and tender the potatoes were dry and there was not enought sauerkraut juice to help matters. The recipe was not followed exactly; I did not use caraway seed or browing sauce and for the bonelesss pork loin I used boneless pork loin chops. I really didn't expect these modifications were that significant and that they ruined the recipe Read More
(6)
Rating: 4 stars
05/10/2008
This is a very good recipe. I too think there should be more saurkraut-I used 32oz. Next time though I will use bavarian saurkraut as this will give this recipe just the right sweet-sour flavor I was looking for since it has that flavor to begin with. Slightly sweet but tart-but not too much of either. mmmmm I think that is the way it is supposed to be but with so many different types of saurkraut these days it can really affect the flavor. I also like to add a chicken bullion and a cup or 2 of water for richness and broth. If you don't like the flavor you can adjust it with either vinegar for tartness or brown sugar for sweetness. I like it to taste like New Years day-only with a broth! Read More
(6)