Cooked Pork with Fermented Cabbage in a Slower Device
Simplified Slow Cooker Pork and Sauerkraut
Ready to take on a homemade challenge? Why not whip up your own batch of sauerkraut for this spin on Alsatian choucroute garnie! This slow-cooked delight combines sausage, sauerkraut, spareribs, and spices for a hearty meal that's perfect with a kick of peppery mustard on the side.
Tools You'll Need: Cheesecloth and butcher's twine, but fear not! If you're lacking those, simply add peppercorns, juniper berries, and bay leaves directly to the pot and remove them post-cooking.
This tasty dish was highlighted in our Slow Cooker Recipes roundup.
Yield: 4-6 generous servingsDifficulty: A breeze!Prep+Cook: 25 minutes, then 6-8 hours slow and easy
Ingredients
- 1 medium onion, cut into thin slices
- Salt and pepper to taste
- Prepared or homemade sauerkraut (drained with excess liquid removed)
- 2 teaspoons caraway seeds
- Black peppercorns, juniper berries, and bay leaves (or a cheesecloth bundle of these for easy removal)
- 1 pound Yukon Gold potatoes, cut into 1-1/2-inch chunks
- 2 pounds boneless country pork spareribs, cut into 3-inch pieces
- 12 ounces cooked kielbasa, cut into 3-inch pieces
- 1/2 cup low-sodium chicken broth
- 1/2 cup dry white wine
- Peppery mustard for serving
Let's Get Cooking!
- In a large bowl, season the onion with salt and pepper, then toss to coat. Place it in the slow cooker.
- Mix the sauerkraut and caraway seeds in the bowl, season with black pepper, and spread evenly over the onions.
- Wrap the peppercorns, juniper berries, and bay leaves in cheesecloth (or simply add them to the pot if you're without cheesecloth). Tuck the cheesecloth bundle into the sauerkraut.
- Season the potatoes heavily with salt and pepper, then add them to the bowl and toss to coat. Arrange them over the sauerkraut in an even layer.
- Sprinkle both sides of the spareribs and kielbasa with salt and pepper, then layer over the potatoes.
- Pour the chicken broth and wine into the slow cooker.
- Cook on low heat until the spareribs are incredibly tender and almost falling apart, approximately 6-8 hours. Remove and discard the cheesecloth with the spices.
- Arrange the meats, potatoes, sauerkraut, and onions on a serving platter and drizzle with the remaining juices. Serve with mustard.
Homemade Sauerkraut Enrichment:Calling all fermentation enthusiasts! Homemade sauerkraut is a breeze and is perfect for this slow cooker recipe. Here's a basic recipe to get you started:
Basic Homemade Sauerkraut Recipe- 3 lbs shredded cabbage (green or napa cabbage works well)- Kosher salt (approximately 2% of the cabbage's weight)- Optional: Caraway seeds, garlic, or other spices for added flavor
Mix the shredded cabbage with the salt, let it sit for 15-20 minutes, then squeeze and pack into a clean jar. Wait for 4-6 weeks in a cool, dark place for it to ferment, then store in the refrigerator.
Learn More:- Cultured.guru for a unique twist on fermented ginger sauerkraut with orange and sesame.- Cultured.guru for a vibrant and nutritious turmeric napa cabbage option.
- For a more authentic homemade spin, consider preparing your own sauerkraut using the Basic Homemade Sauerkraut Recipe provided in the 'Homemade Sauerkraut Enrichment' section.
- To ensure the flavors of juniper berries are fully incorporated into the dish, wrap them, along with peppercorns and bay leaves, in cheesecloth and tuck it into the sauerkraut layer for easy removal later.
- Enhance the nutrition profile of your pork and sauerkraut meal by substituting the purchased sauerkraut with the homemade sauerkraut recipe, which provides probiotics from the fermentation process.
