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Pork and Sauerkraut
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: German
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 899
% Daily Value**
Total Fat 59g
90%
Saturated Fat 22g
34%
Unsaturated Fat 8g
Cholesterol 205mg
68%
Sodium 1106mg
46%
Total Carbohydrate 22g
7%
Dietary Fiber 2g
9%
Sugars 2g
Protein 67g
Vitamin A  8%Vitamin C  15%
Calcium  11%Iron  22%
Potassium  34%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Pork and Sauerkraut

Date Added: January 04, 2014

Ingredients:

2 1/2 Pounds Pork Cutlets cubed
1/2 Tablespoon Sweet Paprika
1/4 Cup Flour A/P
1/4 Cup Shortening chilled
2 Onions sliced in rings
1/2 Cup Water lukewarm (110 to 115
1 Cup Sour Cream or milk
1 Pound Sauerkraut (16 oz) well drained
1/2 Cup Rice Regular, Uncooked
1 Pound Polish Sausage in 1/2" coins
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Directions:

1. Dredge the pork in a mixture of flour, salt, pepper, and paprika.

2. Heat shortening in a skillet and lightly brown the meat.

3. Transfer meat to another container, and add the onions to the skillet.

4. Cook until the onions are light brown. Return the meat to the skillet.

5. Add one-half cup of water., cover, and cook over low heat for about one hour, until meat is tender.

6. Add more water if necessary. Wash sauerkraut drain and squeeze the water out.

7. Place in a saucepan and add two tablespoons of liquid in which the meat is cooking.

8. Add 1/4 Tbs paprika and half the water. Cover and simmer slowly for thirty minutes, add more water as necessary to Remove the meat from the heat and stir in the sour cream until well mixed.

9. Add salt to taste. Cook the rice in 2 Tbs shortening for about 5 minutes.

10. Add 1/4 cup of water ,cover and cook until rice is tender, about 20 minutes.

11. Add 1/4 Tbs paprika. Preheat the oven to 350 F Arrange the foods in an large ovenproof casserole as follows: sauerkraut, pork cubes, rice, sausage rings, and sauce.

12. Continue building layers until all the ingredients are used, ending with the sauce and a garnish of sausage rings.

13. Bake the casserole for thirty minutes, or until top is golden brown.

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Dietary Notes:
This recipe is a good source of Vitamin C with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, Rice, Sulfites, Pork, Beef, Onion allergies.
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