Grandma's Sauerkraut and Pork
List of Ingredients
Mom's family was German; Dad's was Polish. With that background, sauerkraut had to be one of our comfort foods. Dad loved it and the version he had at the moment was always the best he'd ever eaten. Mom could have served it once a week and he'd have been happy.
Since there were few ethnic groups that didn't enjoy it, sauerkraut was often on the menu in school cafeterias when I grew up in the east. I can remember Dad slipping into his lunchroom and conning the cooks out of a glass of sauerkraut juice when they started cooking. As the school principal, he suggested kraut for lunch quite often. And, it didn't matter a bit if Mom had it again that evening at home.
This is Dad's mother's version. He adored it, but we've never been able to quite duplicate it.
Recipe
Pork (roast, chops, whatever)
Sauerkraut (canned or homemade)
Cabbage, coarsely chopped
Brown pork in skillet. Remove to a Dutch oven. Mix remaining ingredients with a little water and simmer several hours.
Serve with potatoes and beans and whatever else comes to mind.
A nice thick heavy bread slathered with butter works well, too.
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