Recipes For 2004

Roast Pork And Sauerkraut

2 pounds raw sauerkraut
1 onion, chopped
1 tart apple, seeded and chopped
1 tablespoon caraway seed
2 tablespoons sugar

Empty sauerkraut into a colander and rinse thoroughly (1-2 minutes). Put sauerkraut in a large, heavy, pot. Add remaining ingredients and mix thoroughly. Place pot over low heat and cover. Check sauerkraut occasionally and stir making sure that it does not stick to bottom of pot. If it appears to be drying out, add ¼ cup water, if necessary. As the sauerkraut mixture cooks it will give off its own liquids. Cook for 1 hour before beginning roast pork.

Roast Pork

3 pounds pork roast, tied and rolled
1 clove garlic
¼ cup butter
1 cup dry white wine
Salt and pepper
1 tablespoon herbs (a combination of thyme, sage, marjoram and rosemary)

Set oven at 350. Melt butter in heavy Dutch oven. Peal and slice garlic clove. Remove any excess fat from pork roast. Make 4-5 slits in pork and insert a sliver of garlic in each slit. Brown roast, well, in butter on all sides. Remove from heat, sprinkle roast with salt and pepper to taste and the tablespoon of herbs. Pour the white wine around the roast, cover and put in the prepared oven for 1 hour.

After roast has cooked for 1 hour, remove it from the oven and pour sauerkraut mixture (including any accumulated liquid) over and around the roast. Re-cover roast, return it to the oven, and continue to cook for another hour. The roast will not dry out because of the added sauerkraut, but it must be tightly covered.

Remove pot from oven, plate up the roast pork, and place sauerkraut around roast. We usually serve this with buttered noodles, potato pancakes and applesauce.