BAVARIAN PORK AND SAUERKRAUT

By Becky Poss

Serves 4

This is not the greasy spare ribs and kraut out of the can your mom made. It is fairly healthy in comparison, and the mellow flavors are sublime.

Choose lean boneless spare ribs, or lean pork stew meat. For 4 people, use about 1 pound or as much meat as you like. The important thing is to have enough kraut to cover them in a single layer.

Place in a deep casserole dish. Sprinkle liberally (at least 3 TBSP) with Bavarian Seasoning, salt, and Shallot Pepper.

Drain one bag of fresh sauerkraut in a colander, rinse with water. Thinly slice carrots, to equal about 1 cup.

Cover the pork with the kraut and carrots and sprinkle more (at least 3 TBSP) Bavarian Seasoning all over the top.

Pour one can of chicken broth over the top.

Cover, and bake at 350 degrees F for about 45 minutes, or until meat is fork tender.

Check it at 20 minutes. If it is dry, add ½ cup water.

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