Kielbasa, Kraut and Pork Dinner

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.

• Ready In: 2 hrs 50 mins
• Serves: 8

Ingredients

• 6  kielbasa (or more, non smoked)
• 4  lbs  rolled boneless pork roast
• 1⁄2 medium cabbage, chopped
• 1 (16 ounce) can  sweet 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) cans  whole potatoes, drained
•  salt and pepper

Directions

1. Preheat oven to 375.
2. Coat a large roaster with non stick cooking spray.
3. Cut kielbasa links into three pieces each, and place in prepared roaster.
4. Add chopped cabbage, the sauerkrauts and juices, carrot, onion, garlic powder, brown sugar, wine and salt and pepper. Mix well.
5. Add potatoes and mix again.
6. Remove rope from roast. Cut roast into thirds.
7. Season meat as you prefer and brown well on all sides in a skillet with a little oil.
8. When roast pieces are browned, nestle them into the cabbage mixture.
9. Cover roaster.
10. Cook 2 1/2 hours.
11. Stir occassionally.