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.

Print Recipe

Prep Time 10

Cook Time 1

Course Dinner, Main Course

Servings

Calories 567 kcal

Equipment

Pressure cooker instant pot or crock pot
cutting board
Knife

Ingredients

2 lbs pork loin boneless
15 oz sauerkraut
5 potatoes
1 onion white or yellow
5 carrots or bag of baby carrots or shredded carrots
1 tsp garlic powder
Pepper, caraway seeds, rosemary, thyme to taste

Instructions

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.

Nutrition

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

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