Bavarian Pork And Kraut Recipe
Ingredients
| Pork hocks | 4 Pound (About 0.75 Pound Each) | |
| Onion | 1 Large, sliced | |
| Bay leaves | 1 | |
| Celery tops | 1 Cup (16 tbs) | |
| Water | 2 Cup (32 tbs) (Cold) | |
| Salt | 1 1⁄2 Teaspoon | |
| Pepper powder | 1⁄4 Teaspoon | |
| Canned sauerkraut | 1 Pound (Around 11 Ounces) | |
| Packed brown sugar | 1⁄4 Cup (4 tbs) (Firmly) | |
| Tart apple | 1 , cut into wedges |
Nutrition Facts
Serving size
Calories 911 Calories from Fat 433
% Daily Value*
Total Fat 48 g74%
Saturated Fat 14.7 g73.7%
Trans Fat 0.5 g
Cholesterol 403.7 mg134.6%
Sodium 6271 mg261.3%
Total Carbohydrates 33 g11%
Dietary Fiber 5.8 g23.2%
Sugars 23.3 g
Protein 89 g177.7%
Vitamin A 10.4% Vitamin C 127.1%
Calcium 18.8% Iron 40.9%
*Based on a 2000 Calorie diet
Directions
2 Place pork in 8-cup baking dish; top with undrained sauerkraut mixed with brown sugar and apple wedges; cover.
3 Bake in slow oven (325°) for 1 hour to blend flavors.
Chef
