Braised Sauerkraut

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 2 lb/1 kg sauerkraut
  • 4 oz/100

Method

Drain the sauerkraut and rinse it well in cold water. Drain thoroughly and squeeze out moisture without breaking the sauerkraut. Put thin slices of salt pork on the bottom of a heavy oven-proof casserole dish. Put half the sauerkraut on top and sprinkle on half the chopped garlic and a liberal seasoning of freshly-ground pepper. Put on remaining sauerkraut, chopped garlic and more pepper. Pour