Kapusta and Kartofle (Sauerkraut Stew and Potatoes)
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Ingredients1 h 30 m servings 280 cals
Original recipe yields 8 servings
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Transfer potatoes to a large bowl; mash with a potato masher.
- Place cabbage, sauerkraut, pork, and barley in the same pot; cover with water. Season with salt and stir well. Bring to a boil. Reduce heat to low and cover; simmer, stirring occasionally, until cabbage is wilted and pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center of the pork should read 145 degrees F (63 degrees C).
- Divide mashed potatoes among 8 serving bowls; ladle the stew on top.
- Cook's Note:
- Kielbasa or any other sausage may be substituted for the pork chops.
Per Serving: 280 calories; 4.1 g fat; 44.4 g carbohydrates; 18.6 g protein; 29 mg cholesterol; 708 mg sodium. Full nutrition