Choucroute Garnie (Sauerkraut and Meat)

"This is my own invention, and some ideas from old cookbooks. My husband and I were married in Germany 43 years ago, and I loved the cooking that I experienced there. It's a complete meal, but not as heavy as some of the German cooking of the past. Enjoy!30"
 
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Ready In:
1hr 40mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Salt and pepper pork chops and brown on both sides in a skillet in oil.
  • In a deep oven pan (like a lasagna pan) place sliced potatoes in one layer, then cabbage evenly over the potatoes.
  • Add onion layer, and then apple layer.
  • Mix sauerkraut and caraway seeds together, and spread evenly over the apples.
  • Mix broth, apple juice, pepper and cloves together and pour over all the vegetables.
  • Place browned chops and sausages over the top.
  • Cover tightly with foil and bake at 350 degrees for one hour.
  • Remove the foil and bake for an additional 10 minutes.
  • Serves four.

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Reviews

  1. This is a great one-dish meal! Easy to prepare and oh so flavorful. It's even better reheated the next day. This is a winner. Thanks AGAIN, Carole for a great recipe.
     
  2. Excellent fall recipe! The tastes melded together nicely. Easy to make. Personal taste: Next time I think I might serve the sauerkraut on the side as it lost some of its bite. Also: I had to cook this an extra 40 minutes before the potatoes were fully cooked...maybe the foil wasn't sealed tighly enough. So next time (and there will be a next time!)I think I'll cook this in a casserole dish with a tightly fitted cover. Bet that would do the trick! Thanks so much for posting this recipe.
     
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