Schwein und Apfelkraut

It’s a blustery day out there. Seems like [November remembered that it’s the tenth](http://www.ssefo.com/) and decided to give us some anniversary weather. While it’s not quite cold enough to break out the leather, I’ve got my warmest sweater on and my favorite scarf wrapped around my neck. They seem to be enough to keep me toasty on the short walks I have from building to building.

Time for crappy November weather and time for food that makes it seem a little less crappy. Presenting Schwein und Apfelkraut. No, this isn’t a traditional German dish. It’s a twist on Amish cooking, with a made-up German title. The title roughly translates to “Pork and Apple-Cabbage”. It’s a one-pot meal, since, being mostly Irish, I like dishes that can be cooked using only one pot. Actually, that has less to do with being Irish and is more related to my hatred of washing dishes. It’s an easy meal that starts when you get home from work and is done about an hour or two later.

Schwein und Apfelkraut

  • Ingredients
  • 1 pork loin roast, at least a pound.
  • 2 (T)ablespoons butter or margarine
  • 2 cups apple cider
  • 1 jar or bag sauerkraut (I use the type without caraway seeds)
  • 1 tart apple, peeled and diced
  • 2 cups water
  • 1 half (t)easpoon sea salt
  • 1 half (t)easpoon black pepper
  • 1 half (t)easpoon powdered garlic

Rub the pork loin with sea salt, black pepper and garlic. Melt the margarine in a dutch oven (or a big pot). Place the pork in the dutch oven and brown on both sides. Add apple cider and simmer for 10 minutes, then add sauerkraut and apples. Simmer for at least an hour, preferably two, adding water when necessary. Dish is done when pork is tender, almost coming apart on fork.

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Published:
11.10.05 / 10am
Category:
Food & Cooking, Recipes