I need to give huge THANK YOU today to two bloggers. First Dinner By Susan (click for link to blog) for mentioning one of my posts “New Year Blues” (click for link to blog post). I needed to read this post today. Purposefully, was my word and I need to remember that as things are starting to spin slowly out of control in our world. The second is to Dagne at The Yankee Frugalist (click for link to blog). She gave me this recipe over a month ago and I was holding on to it until I had some leftover pork loin. Last night we made the dish and it was great!
I followed her recipe pretty much exactly. My kids were watching me the whole time. They LOVE sauerkraut but they saw me put cream in the dish and serving it over mashed potatoes? They thought I was nuts. They both loved it and both leftover lunch servings were quickly claimed! That in our house is the sign of a hit.
Rinsing the sauerkraut takes most of the vinegar taste out of the dish so most will not even know it is sauerkraut. I didn’t rinse mine as fully leaving just a hint of vinegar and it was really yummy!
I served this with green beans and a green side salad.
- 3-4 cups pork roast, leftover (cooked and cubed)
- 2 tablespoons oil
- 1 (32 oz) jar of sauerkraut, drained and rinsed in cold water
- 1 large onion, thinly sliced
- 2 teaspoons baking soda
- 2 cups heavy cream
- salt and pepper, to taste
- parsley for serving, if desired
- serve over rice or potatoes
- In a large skillet heat the oil to warm. Add pork and saute’ until pork is browning at the edges. Add the onion and allow to wilt and soften.
- Add the jar of rinsed sauerkraut and stir well. Sprinkle baking soda over the dish (be careful to break up any lumps). Slowly add the cream as you stir the mixture. Cook on low for 10 minutes stirring occasionally.
- Remove pan from heat and serve over rice or potatoes.