Recipe by Michelle S.
This is one of my Fathers favorite meals. Please make sure you get fresh, not smoked kielbasa for this. If you cannot find the Bavarian Kraut, just use the regular and up the brown sugar by 1 tablespoon and add 1/2 t. caraway seeds. It is savory, yet a tiny bit sweet. Very satisfying and filling. It makes ALOT. I often freeze the leftover cabbage mixture in small containers to use later as topping for sauages or hot dogs, even on a rueben sandwich.
Top Review by ~Robyn~
I didn't know it posted! this was very good, I think what surprised me the most was the canned potatoes, they came out crunchy outside and so creamy inside! the ONLY thing I may do differently is add the kielbasa towards the end, mine got a little mushy but overall this recipe is really good and my husband LOVED it!Thanks Michelle! P.S. use a BIG roaster!oh, I also uncovered the last 30 minutes to let everything crisp up.
- 6 kielbasa (or more, non smoked)
- 4 lbs rolled boneless pork roast
- 1⁄2 medium cabbage, chopped
- 1 (16 ounce) cansweet bavarian sauerkraut
- 1 (28 ounce) jar sauerkraut (I use Gundlesheim barrell kraut)
- 1 medium onion, sliced
- 3⁄4 cup julienned carrot
- garlic powder
- 3⁄4 cup dry white wine
- 3 -4 tablespoons brown sugar
- 3 (15 ounce) canswhole potatoes, drained
- salt and pepper
Directions See How It's Made
- Preheat oven to 375.
- Coat a large roaster with non stick cooking spray.
- Cut kielbasa links into three pieces each, and place in prepared roaster.
- Add chopped cabbage, the sauerkrauts and juices, carrot, onion, garlic powder, brown sugar, wine and salt and pepper. Mix well.
- Add potatoes and mix again.
- Remove rope from roast. Cut roast into thirds.
- Season meat as you prefer and brown well on all sides in a skillet with a little oil.
- When roast pieces are browned, nestle them into the cabbage mixture.
- Cover roaster.
- Cook 2 1/2 hours.
- Stir occassionally.