01 September, 2011

Polish Sauerkraut | Sacred Heart Home School Association

Mrs Scavulli's Polish Sauerkraut ingredients
Makes 8 servings
8 pork chops
3 cans sauerkraut
6 onions

1 cup flour
4 or 5 potatoes


Total Time: 3 hours 30 minutes
Preheat oven to 350ºF.

Brown pork chops in oil on Low heat.

Rinse-out the cans of sauerkraut well. Put sauerkraut in kettle and boil for 1 hour.

Meanwhile, peel and slice onions. Lightly brown onions in lots of margarine. Add a cup of flour to thicken mixture.

Drain the boiled sauerkraut; salt and pepper; add the onion paste and use both hands to mix well. Put browned meat pieces in a casserole with the sauerkraut.

Layer the pork chops between the sauerkraut for the best taste. Put 4 or 5 potatoes on top. Bake at 350ºF for about 2 hours, covered.

This recipe is from Cookbook Presented by . . . Sacred Heart Home School Association (Waterloo: G & R Publishing Company, 1978), 42.

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