Prep 30 mins
Cook 2 hrs 30 mins
A German friend provided the basis for this sauerkraut when he was reminiscing about home. My family thinks sweet sauerkraut is an oxymoron and although this recipe contains no sugar it is mellow.
- 2 (2 lb) packagesof bulk sauerkraut
- 1⁄2 head of medium green cabbage
- 1 tablespoon caraway seed
- 1 medium onion
- 6 boneless country cut pork ribs
- 8 hot dogs, preferably kosher
- 1 kielbasa, ring
- Shred the cabbage thinly to resemble saurkraut using a knife, madeleine or food processor.
- Cut onion in half lengthwise and slice into thin half moons.
- Put the shredded cabbage in a large bowl, add the shredded onion and entire contents of the 2 sauerkraut packages. (Do not drain or rinse the sauerkraut.).
- Sprinkle in the caraway seeds.
- Using your hands, mix well. It will seem to be too much cabbage for the amount of sauerkraut but do not be concerned.
- Place a 2" layer of sauerkraut mixture in the bottom of a large Dutch oven, stockpot or non-aluminum kettle. Layer the pork ribs on the sauerkraut mixture and cover with 1/3 of the remaining sauerkraut mix.
- Cut the keilbasa into 6 - 8 pieces and layer in pot. Cover with another 1/3 of the sauerkraut mixture.
- Add a layer of hotdogs, cut in half if desired, and top with remaining sauerkraut mixture. Pour any juices that remain in the bowl into the pot.
- Cover and simmer over a very low heat for 2 1/2 - 3 hours. At the end of the cooking time you should not be able to tell what started out as cabbage or onion from what was originally sauerkraut.
- Note: A pork roast can substituted for the boneless ribs, kielbasa and hotdogs. If using a roast brown it in a separate skillet and double the thickness of the base layer of the sauerkraut mixture.
- Serve with mashed potatoes and good rye bread.
This was delicious! I did change it up a bit but not much. I browned the pork and kielbasa and took them out of the pot. I did not add hotdogs. I sautéed the onions a little bit to get the little brown bits up from the bottom of the pot. I also added some raw onions and a little chicken broth to the pot after layering because our sauerkraut had very little juice. Everything else just as written. My husband loved it! Definitely will make again! Thanks!
Disclaimer -- PAFoodie is my Mom and I am, of course, a bit biased. :D Since this wonderful dish is required eating on my table for New Year's Eve I took some photos -- one of the uncooked cabbage/kraut mix so people can see how it really does cook down and another of the plate. I often increase the kielbasa because everyone in my family always wants more of it. I wanted to note that the Ball Park hot dogs that swell up when cooked do not do well in this recipe. I like Nathan's best, Hebrew National are also very good, but Oscar Meyer gives a good result if you can't get the kosher dogs. Also, a wide pot is better than a tall one and if you use a tall one you may need to gently stir it a couple times. Sometimes I make caraway dumplings -- see Recipe #256987 -- on top in the last half hour.