Ingredients for Swedish Sauerkraut
- Smoked Pork Jowl
- 1 large onion, chopped
- 2 lbs green cabbage, coarsely chopped
- 1 (16 ounce) jar sauerkraut
- Apple
- Dry White Wine
- Light Brown Sugar
- 1 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- 1 lb diced pork belly or shoulder
- 2 cups beef broth
- 1/4 teaspoon salt
- 2 tablespoons rendered pork fat
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How to Make Swedish Sauerkraut
- Heat a 4-6 quart pot over medium heat. Add 1 lb diced pork belly or shoulder.
- Brown the pork, rendering out most of the fat. This should take about 8-10 minutes. Remove the pork from the pot and set aside.
- Pour off all but 2 tablespoons of rendered fat from the pot.
- Add 1 large onion, chopped, to the pot and sauté for 5 minutes until softened.
- Add 2 lbs (approximately 1 medium) green cabbage, coarsely chopped, and the reserved pork to the pot. Cover and cook for 5 minutes, or until the cabbage begins to soften.
- Rinse 1 lb (16 oz) jar of sauerkraut in a colander and squeeze out excess liquid thoroughly.
- Add the squeezed sauerkraut to the pot along with 2 cups of beef broth, 1 teaspoon caraway seeds, 1/2 teaspoon black pepper, and 1/4 teaspoon salt (or to taste). Stir to combine.
- Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour, stirring occasionally. Taste and adjust seasoning as needed.
- Serve warm as a delightful side dish to your Christmas feast.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
52g
Fat
96g
Carbs
7g
