Pork Bones with Sauerkraut
Pork Bones With Sauerkraut is an moderately easy dinner. Made with 2 1/2 lb. blade or neck pork bones, 1/2 large cabbage, coarsely shredded, 2 lb. coarse sauerkraut (like cortland), 1 tbsp. paprika (approximately) and 2 tbsp. caraway seed, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π¨βπ³ Instructions
Line up the bones in a single layer in the bottom of a 6-quart kettle.
Top with a layer of cabbage and then a layer of drained (not rinsed) sauerkraut.
Repeat the layers, sprinkling each with a few caraway seed and a little pepper.
Salt only if sauerkraut is not salty.
π· Perfect Pairings
Complete your meal with these
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