Baked pork with sauerkraut
4 servings
60 minutes
Oven-baked pork with sauerkraut is a vibrant representative of traditional German cuisine, embodying a wealth of flavors and aromas. The combination of tender oven-braised pork with the sweet-sour notes of sauerkraut creates a rich, balanced dish. Onions and carrots add sweetness, tomato paste provides a slight tanginess, while bay leaves and black pepper add spiciness. Historically, such dishes were popular among German farmers as cabbage keeps fresh for a long time and complements meat well. Traditionally served with mashed potatoes or fresh bread and accompanied by a glass of beer, this recipe is perfect for cozy home dinners when one wants to enjoy the depth of flavor and rich culinary heritage of Germany.
1
Cut the onion and carrot into strips and fry in vegetable oil until golden brown.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 2 tablespoons
2
Add the pork cut into medium pieces and fry everything together for 8-10 minutes until the meat is browned.
- Pork: 300 g
3
Add salt, pepper, bay leaf, broth, and tomato paste. Mix well.
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 2 pieces
- Meat broth: 0.5 glass
- Tomato paste: 2 tablespoons
4
Add cabbage to the pan and simmer in the oven at 180 degrees with the lid closed until the cabbage is browned.
- Sauerkraut: 500 g
