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Pork and Sauerkraut with Dumplings
| Put the
pork in a 6-quart Dutch oven or heavy saucepan with a tight-fitting lid.
Cover with the water and add the salt and pepper. Bring to a boil,
reduce heat, and simmer about 2 hours until tender. Remove the pork and
take the meat from the bone. Cut the meat in bite-size pieces and return
to the liquid, together with the sauerkraut. Bring the liquid to a
simmer. Drop the dumpling dough into the simmering liquid by table
spoons. Immediately cover and simmer for 12 minutes, without lifting
the lid. Remove the dumplings with a slotted spoon and set aside,
while pouring the pork and sauerkraut into a deep platter or large
serving dish. Arrange the dumplings on top, and serve at once.
Makes 8-10 servings
(4-pound) pork loin roast
3 quarts water
1 T. salt
freshly ground black pepper to taste
4 c. fresh, or canned sauerkraut, drained
2 c. all-purpose flour
1 tablespoon baking powder
1/4 t. salt
2 T. butter, at room temperature
1½ c. milk
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The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
$17.95. Add To Cart
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