Recipe by Engrossed
This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything!
Top Review by Chef JENNY B #1540026
So I'm at the store w/ my hubby and he picks up this pork jowl and says "lets find a way to use this!" You can imagine the look on my face... pork jowl!, thanks foodnetwork. Anyway, this was one of the few recipes that didn't involve black-eyed peas... made it, loved it, so very happy. Hubby graded it an A+.
- 1 lb smoked pork jowl, diced (I think I used some ham and salt pork)
- 2 medium yellow onions, peeled and sliced
- 1 lb green cabbage, cored and shredded
- 2 quarts sauerkraut (packed in a glass jar)
- 1 apple, cored and coarsely chopped
- 2 cups dry white wine
- 1 tablespoon light brown sugar
- 1 teaspoon caraway seed
- 1 teaspoon fresh ground pepper (to taste)
Directions See How It's Made
- Heat a 4 to 6 quart pot and add the diced pork. Brown the pork to render most of its fat. Remove the pieces of pork from the pot and set aside. Pour off most of the fat, leaving 2 tablespoons in the pot.
- Add the onions to the pot and saute a few minutes. Add the cabbage and reserved pork and cook, covered, 5 minutes until the cabbage collapses.
- Rinse the sauerkraut in a colander and squeeze dry.
- Add the sauerkraut to the pot with the remaining ingredients and combine. Cover and simmer gently for 1 hour, stirring occasionally.