Pork and sauerkraut casserole

Name: Pork and sauerkraut casserole
Yield: 4 servings
Cuisine: Boil
Ingredients: 4.00 pork rib, deboned, chopped; 1.00 onion chopped; 30.00 ml oil; 250.00 ml carrots; 250.00 ml water; 1.00 bay leaves; 15.00 ml salt; 0.00 freshly ground black pepper to taste; 400.00 g sauerkraut tinned; 2.00 apples red, peeled, diced; 125.00 ml apple juice; 30.00 ml fresh parsley chopped; 15.00 ml sugar

4 servings

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Pork

By Food24 November 03 2009

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Ingredients (13)

4.00	pork — rib, deboned, chopped
1.00	onion — chopped
30.00 ml	oil
250.00 ml	carrots
250.00 ml	water
1.00	bay leaves
15.00 ml	salt
0.00	freshly ground black pepper — to taste
400.00 g	sauerkraut — tinned
2.00	apples — red, peeled, diced
125.00 ml	apple juice
30.00 ml	fresh parsley — chopped
15.00 ml	sugar

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Method:

Fry the meat and onion in the oil until the onion is tender.
Add the carrots, water, bay leaf, salt and pepper.
Reduce the heat, cover and simmer until the meat is tender.
Add the sauerkraut, apples, apple juice, parsley and sugar.
Cover and cook until the apples are soft.
Serve with potatoes and a salad.