Pork and sauerkraut with carrots and potatoes

In by Morgan Hoover

Pork and sauerkraut with carrots and potatoes

Driver Health and Fitness
Pork and sauerkraut is a German dish traditionally served with potatoes. It's commonly served on New Year's Day in Germany and also in Pennsylvania, where many Germans immigrated in the 1600s-1800s.
While red meats are often fatty and pricey, pork loin is relatively lean and inexpensive. Pork is delicious with sauerkraut, which is fermented cabbage that provides a salty flavor and keeps the pork juicy. We added some carrots for extra fiber for digestion, vitamin A for eye health, and many other micronutrients.
For more texture variety, you can also use a microwavable baked potato to eat separately or put the pork and sauerkraut on top.
Prep Time 10 minutes
Cook Time 1 hour
Servings 4
Calories 567 kcal




  • If using an instant pot, preheat to high heat.
  • Cut pork into large chunks and add to pot.
  • Chop potatoes and carrots into bite-sized pieces and add to pot.
  • Add sauerkraut and celery seed, pepper, thyme, and/or rosemary to the pot.
  • Cook for 20 minutes per pound of pork loin, then do a 15-minute natural release. If using a crockpot, cook on low for 7 hours.


Calories: 567kcalCarbohydrates: 58gProtein: 48gFat: 16gSaturated Fat: 6gCholesterol: 110mgSodium: 1450mgPotassium: 1862mgFiber: 8gSugar: 11gVitamin A: 12766IUVitamin C: 70mgCalcium: 76mgIron: 8.1mg
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