Kapusta and Kartofle (Sauerkraut Stew and Potatoes) recipe
All Recipes Soups, Stews and Chili Recipes Stews PorkIngredients
- 5 potatoes, chopped 1 head cabbage, chopped 1 (27 ounce) can sauerkraut, drained 4 pork chops ½ cup barley water to cover salt to taste
Nutrition Info
- 279.8 caloriescarbohydrate: 44.4 gcholesterol: 29.5 mgfat: 4.1 gfiber: 11.1 gprotein: 18.6 gsaturatedFat: 1.4 gservingSize: -sodium: 707.9 mgsugar: 7.4 gtransFat: : -unsaturatedFat: : -
Directions Kapusta and Kartofle (Sauerkraut Stew and Potatoes)
Directions
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Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Transfer potatoes to a large bowl, mash with a potato masher.
Place cabbage, sauerkraut, pork, and barley in the same pot, cover with water. Season with salt and stir well. Bring to a boil. Reduce heat to low and cover, simmer, stirring occasionally, until cabbage is wilted and pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center of the pork should read 145 degrees F (63 degrees C).
Divide mashed potatoes among 8 serving bowls, ladle the stew on top.