This is a traditional dish from the “old country” – Austria. Since my mom is here she’s been busy cooking various delicious oldies such as this recipe from my grandma. Sauerkraut, as with other fermented foods, has numerous health benefits and combining this with pork makes for an easy and savory dish. This is also a great meal to cook ahead, it is even tastier the next day.
This recipe feeds 4 hungry people and with a side dish such as roasted sweet potatoes even more. We’re serving this dish tonight with some beautiful bacon cauliflower rice.
- 3 lbs of pork shoulder, cut into big chunks
- 2 lbs of crispy Sauerkraut, we used one that is organic with only water, cabbage and salt and washed it really well – drain well too;
- 2 tbsp coconut oil
- 1 large yellow onion, coarsely chopped
- 1/2 tsp Caraway seeds
- A pinch of sea salt to taste, as well as some fresh ground black pepper
- 1 – 2 dried red Thai chilis
- 2 cloves of fresh garlic, finely chopped
- 1 tbsp of Paprika powder
- 3 – 4 whole pepper corns
- 1 bay leaf
- 1 cup of water
- 1 tsp of Chef’s Shake
In a very large soup pot, roast onions and garlic with coconut oil until golden brown, add Paprika, stir well and add meat. Stir in meat and add Sauerkraut, and all other ingredients and bring to a boil, then reduce heat, cover and simmer for about 2 hours. After about 2 hours, turn back up to medium high until almost all the moisture has evaporated, and serve.
We hope that you enjoy this as much as we do.