Authentic German Sauerkraut with Assorted Meats
This flavorful tribute to traditional German cuisine is a hearty dish that captures the essence of comfort food. Passed down from a dear German friend, this recipe combines the robust flavors of sauerkraut with savory meats, creating a perfect harmony of taste. The mellow flavor profile, devoid of added sugars, allows the natural tanginess of the sauerkraut to shine while beautifully complementing the rich, juicy pork ribs, kielbasa, and hot dogs. This dish not only evokes memories of cozy family gatherings but also pairs wonderfully with creamy mashed potatoes and rustic rye bread for a delightful dining experience.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Bulk sauerkraut
2 (2 lb packages, do not drain or rinse)
Green cabbage
1/2 (Shredded thinly)
Caraway seed
1 (Tablespoon)
Medium onion
1 (Sliced into thin half moons)
Boneless country cut pork ribs
6 (As is)
Hot dogs
8 (Preferably kosher; cut in half if desired)
Kielbasa
1 (Cut into 6-8 pieces)
Instructions
1
Begin by shredding the green cabbage into thin strands, resembling the texture of sauerkraut. This can be done using a sharp knife, mandoline, or food processor for efficiency.
2
Next, halve the onion lengthwise and slice it into thin half-moon pieces.
3
In a large mixing bowl, combine the shredded cabbage, sliced onion, and the entire contents of the two packages of sauerkraut—do not drain or rinse the sauerkraut, as the brine adds flavor.
4
Sprinkle the caraway seeds over the mixture and use your hands to mix everything thoroughly. The volume may seem overwhelming, but trust the process; it will all cook down beautifully.
5
Prepare a large Dutch oven, stockpot, or non-aluminum kettle by adding a 2-inch layer of the sauerkraut mixture to the bottom.
6
Layer the boneless country cut pork ribs evenly over the sauerkraut, followed by covering them with a third of the remaining sauerkraut mixture.
7
Cut the kielbasa into 6 to 8 pieces and layer them over the sauerkraut. Add another third of the sauerkraut mixture on top.
8
For the next layer, add the hot dogs, cutting them in half if preferred, and then top with the last portion of the sauerkraut mixture, pouring in any remaining juices from the bowl.
9
Cover the pot with a lid and allow it to simmer on very low heat for 2.5 to 3 hours. By the end of the cooking time, the individual colors and textures of cabbage and onion will meld seamlessly with the sauerkraut, resulting in a rich and flavorful final dish.
10
For a variation, substitute the boneless ribs with a pork roast, ensuring to brown it in a separate skillet before layering. If using a roast, double the thickness of the initial sauerkraut layer for balance.
11
Serve hot alongside creamy mashed potatoes and slices of hearty rye bread to complete this traditional meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic German Sauerkraut with Assorted Meats?
It is a hearty, traditional German comfort food dish that combines sauerkraut with pork ribs, kielbasa, and hot dogs.
What kind of sauerkraut is used in this recipe?
The recipe calls for two 2 lb packages of bulk sauerkraut.
Should I drain or rinse the sauerkraut?
No, do not drain or rinse the sauerkraut as the brine is essential for the flavor of the dish.
How should the green cabbage be prepared?
The cabbage should be shredded into thin strands using a knife, mandoline, or food processor.
What is the purpose of caraway seeds in this dish?
Caraway seeds are added to the cabbage and sauerkraut mixture to provide a traditional aromatic flavor.
How should the onion be sliced?
The onion should be halved lengthwise and then sliced into thin half-moon pieces.
What type of pork ribs are recommended?
The recipe uses six boneless country cut pork ribs.
Can I substitute the pork ribs with something else?
Yes, you can substitute the ribs with a pork roast.
Do I need to brown the meat before layering?
If you use a pork roast instead of ribs, you should brown it in a separate skillet before layering.
What type of hot dogs should I use?
The recipe suggests using eight hot dogs, preferably kosher ones.
How should the kielbasa be cut?
The kielbasa should be cut into 6 to 8 pieces.
What kind of pot is best for cooking this sauerkraut dish?
A large Dutch oven, stockpot, or non-aluminum kettle is recommended.
What is the first step in layering the ingredients?
Start by adding a 2-inch layer of the sauerkraut and cabbage mixture to the bottom of the pot.
How are the meats layered in the pot?
Layer the pork ribs first, then kielbasa, and finally the hot dogs, with sauerkraut mixture between each meat layer.
How long does the dish need to cook?
It should simmer on very low heat for 2.5 to 3 hours.
What temperature should I use for simmering?
The heat should be set to very low to allow the flavors to meld properly.
Is there any added sugar in this recipe?
No, this recipe does not include any added sugars, allowing the natural tanginess of the sauerkraut to lead the flavor.
What should the final texture of the vegetables be?
By the end of cooking, the cabbage and onion should meld seamlessly with the sauerkraut for a rich texture.
What side dishes go well with German sauerkraut and meats?
It pairs perfectly with creamy mashed potatoes and rustic rye bread.
Can I use a mandoline for the cabbage?
Yes, a mandoline is recommended for efficiency when creating thin strands of cabbage.
Should I include the juices from the mixing bowl?
Yes, any remaining juices in the bowl should be poured over the last layer of sauerkraut.
Is this a one-pot meal?
Yes, this is a hearty one-pot meal that simplifies cleanup.
What happens if I use a pork roast regarding the layering process?
If using a roast, you should double the thickness of the initial sauerkraut layer for better balance.
Are the hot dogs cut or left whole?
The hot dogs can be left whole or cut in half if you prefer.
Is this recipe considered a comfort food?
Yes, it is described as a hearty dish that captures the essence of German comfort food.
How much cabbage is needed?
You will need 1/2 of a medium green cabbage.
How many pieces of kielbasa are used?
One whole kielbasa is used, cut into 6 to 8 segments.
What is the origin of this recipe?
This is a traditional recipe passed down from a German friend.
Can I use a food processor for the onion?
While the cabbage can be done in a processor, the onion is best sliced by hand into half-moons.
Why is a non-aluminum kettle recommended?
Non-aluminum cookware is preferred because the acidity of the sauerkraut can react with aluminum.