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Transylvanian Pork and Sauerkraut

 

53

Yield

4

servings

Prep

30

min

Cook

90

min

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

2 ½ pounds pork
½ tablespoon paprika
sweet
1 x salt and black pepper
*
¼ cup all-purpose flour
¼ cup vegetable shortening
*
2 each onions
½ cup water
1 cup sour cream
½ cup water
1 pound sauerkraut
¼ tablespoon paprika
sweet
½ cup rice
2 tablespoons vegetable shortening
¼ cup water
¼ tablespoon paprika
sweet
1 pound polish kielbasa sausage

Directions

Dredge the pork in a mixture of flour, salt, pepper, and paprika.

Heat shortening in a skillet and lightly brown the meat.

Transfer meat to another container, and add the onions to the skillet.

Cook until the onions are light brown.

Return the meat to the skillet.

Add one-half cup of water, cover, and cook over low heat for about one hour, until meat is tender.

Add more water if necessary.

Wash sauerkraut; drain and squeeze the water out.

Place in a saucepan and add two tablespoons of liquid in which the meat is cooking.

Add ¼ Tbs paprika and half the water.

Cover and simmer slowly for thirty minutes, add more water as necessary.

Remove the meat from the heat and stir in the sour cream until well mixed.

Add salt to taste.

Cook the rice in 2 Tbs shortening for about 5 minutes.

Add ¼ cup of water, cover and cook until rice is tender, about 20 minutes.

Add ¼ Tbs paprika. Preheat the oven to 350℉ (180℃).

Arrange the foods in an large ovenproof caassarole as follows: sauerkraut, pork cubes, rice, sausage rings, and sauce.

Continue building layers until all the ingredients are used, ending with the sauce and a garnish of sausage rings.

Bake the cassarole for thirty minutes, or until top is golden brown.

Bake 350℉ (180℃) 30min.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 736g (26.0 oz)
Amount per Serving
Calories 130754% of calories from fat
 % Daily Value *
Total Fat 79g 121%
Saturated Fat 30g 152%
Trans Fat 0g
Cholesterol 349mg 116%
Sodium 1949mg 81%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 21%
Sugars g
Protein 210g
Vitamin A 24% Vitamin C 41%
Calcium 20% Iron 42%
* based on a 2,000 calorie diet How is this calculated?

 

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