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German Pork & Cabbage Casserole
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Pork casserole with sauerkraut, sweet apple, and cider for a flavorful twist.
Ingredients:
  • 3 slices bacon
  • 6 country-style pork ribs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups coleslaw mix (from 16-oz bag)
  • 1 cup chopped onion (1 large)
  • 1 can (8 oz) sauerkraut, drained
  • 1 apple, chopped
  • 1 cup julienne (matchstick-cut) carrots
  • 3/4 cup apple cider
  • 1 teaspoon caraway seed
Instructions:
  • Preheat oven to 350°F and grease a 13x9-inch (3-quart) baking dish with cooking spray. In a large 12-inch nonstick skillet, cook bacon until crispy; then crumble it into a small bowl. Season the ribs with salt and pepper. Using the same skillet, cook the ribs in the bacon drippings over high heat for 3 to 4 minutes, turning once, until nicely browned. Transfer the browned ribs to the prepared baking dish, leaving the fat in the skillet.
  • In the same skillet, sauté coleslaw mix and onion over medium heat for 3 minutes until they soften. Remove from heat and combine with bacon, sauerkraut, apple, carrots, apple cider, and caraway seed. Transfer mixture onto the pork in a baking dish.
  • Cover the dish with foil and bake for 30 to 45 minutes, or until the pork is no longer pink and a meat thermometer inserted in the center reads 160°F.

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