Lizzy Inger.Olsen's Surkal (norweigan sauerkraut) & Pork
 and Pork Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 425.7
- Total Fat: 29.0 g
- Cholesterol: 110.4 mg
- Sodium: 540.0 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.3 g
- Protein: 28.0 g
View full nutritional breakdown of Lizzy Inger.Olsen's Surkal (norweigan sauerkraut) & Pork calories by ingredient
Introduction
This original recipe came from Inger, but i added pork roast and tweaked it for my slow cooker. YUM.i added some healthfully made smashed potatoes, and it makes SUCH a great winter meal !!
Check out how many great nutritional values come up in the nutrition info on this dish; much more than just calories versus fat versus protien! This original recipe came from Inger, but i added pork roast and tweaked it for my slow cooker. YUM.
i added some healthfully made smashed potatoes, and it makes SUCH a great winter meal !!
Check out how many great nutritional values come up in the nutrition info on this dish; much more than just calories versus fat versus protien!
Number of Servings: 16
Ingredients
-
Fresh Cabbage, 1 head, large;
about 7" across, sliced finely
(nearly shredded, by hand or processor)
Caraway Seed, 2 to 3 tbsp
Butter, 2 tbsp
Salt, 1 tbsp
Water, 1/2 cup (8 fl oz)
Sugar, 10 tbsp or almost 2/3 of a cup
White or Cider Vinegar, 15 to 20 tbsp,
or 15 oz to 1+1/4 cup
Pork Shoulder (pork butt, picnic roast), 4 lbs
Directions
This is Easy Peasy!
Slice the cabbage fine, and if you like chop the shreds so they aren't too long. Add butter,salt and caraway seed. Put it into a large slow cooker; the size that will handle a 10 to 15 lb turkey.
Place the pork roast on top of the cabbage, fat side up if there is any. (I leave the fat on the roast until after cooking, then remove it before serving.) Make sure some of the caraway seeds land on top of the roast. (If you leave the fat on, don't worry about this.)
~Any instructions for a pork roast usually say to cook it at about 350 degrees, but we're going to cook this for longer, and using a meat thermometer will tell you more safely what temperature the roast has become inside (remember to avoid touching the tip of the thermometer to the bone inside the roast; it'll give you a false reading!).
Pour water over the cabbage in the cooker and set it for 200 degrees F. Cook it for two hours, then turn it up to 250 degrees and cook it for another hour.
DURING the cooking add more water if your mixture seems dry and/or you can see your sauerkraut browning.
At the END of your cooking, add the vinegar and sugar to taste, or just follow the proportions given. I found that if i added the vinegar first and the sugar last, i could add less sugar than called for, and it was plenty sweet. Once, I added the sugar first, and had to add much more vinegar to keep it from being Too! sweet.
Your sauerkraut may still be 'al dente', or a little bit crunchy, when your roast has reached an internal temp of 170 degrees F. You can continue to cook it all until you like the texture of your sauerkraut, it'll just help your pork roast to fall apart more easily.
Enjoy!
Serving Size: Makes 16 servings, using 4 oz of the pork for each.
Number of Servings: 16
Recipe submitted by SparkPeople user -THINQ-.
Slice the cabbage fine, and if you like chop the shreds so they aren't too long. Add butter,salt and caraway seed. Put it into a large slow cooker; the size that will handle a 10 to 15 lb turkey.
Place the pork roast on top of the cabbage, fat side up if there is any. (I leave the fat on the roast until after cooking, then remove it before serving.) Make sure some of the caraway seeds land on top of the roast. (If you leave the fat on, don't worry about this.)
~Any instructions for a pork roast usually say to cook it at about 350 degrees, but we're going to cook this for longer, and using a meat thermometer will tell you more safely what temperature the roast has become inside (remember to avoid touching the tip of the thermometer to the bone inside the roast; it'll give you a false reading!).
Pour water over the cabbage in the cooker and set it for 200 degrees F. Cook it for two hours, then turn it up to 250 degrees and cook it for another hour.
DURING the cooking add more water if your mixture seems dry and/or you can see your sauerkraut browning.
At the END of your cooking, add the vinegar and sugar to taste, or just follow the proportions given. I found that if i added the vinegar first and the sugar last, i could add less sugar than called for, and it was plenty sweet. Once, I added the sugar first, and had to add much more vinegar to keep it from being Too! sweet.
Your sauerkraut may still be 'al dente', or a little bit crunchy, when your roast has reached an internal temp of 170 degrees F. You can continue to cook it all until you like the texture of your sauerkraut, it'll just help your pork roast to fall apart more easily.
Enjoy!
Serving Size: Makes 16 servings, using 4 oz of the pork for each.
Number of Servings: 16
Recipe submitted by SparkPeople user -THINQ-.
Member Ratings For This Recipe
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