German Pork & Cabbage Casserole

Sweet apple and cider balance the tang of sauerkraut in a pork casserole with awesome Old-World flavor.

Yield

6 servings

Ingredients

3 slices bacon
6 country-style pork ribs
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups coleslaw mix (from 16 ounce bag)
1 cup chopped onion (1 large)
1 (8 ounce) can sauerkraut, drained
1 apple, chopped
1 cup julienne (matchstick-cut) carrots
3/4 cup apple cider
1 teaspoon caraway seed

Directions

Preheat oven to 350°F (177°C). Spray 13 x 9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon until crisp; remove from skillet, and crumble into small bowl. Season ribs with salt and pepper. In same skillet, cook ribs in bacon drippings over high heat 3 to 4 minutes, turning once, until brown. Place in baking dish, reserving fat in skillet.

In same skillet, place coleslaw mix and onion; cook over medium heat about 3 minutes, stirring occasionally, until softened and wilted. Remove from heat. Add bacon, sauerkraut, apple, carrots, apple cider and caraway seed; mix well. Spoon into baking dish on top of pork. Cover with foil.

Bake for 30 to 45 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F (71°C).

Estimated Time

Preparation Time: 20 minutes
Bake Time: 45 minutes

Additional Information

Ribs can be bone-in or boneless. One boneless rib usually supplies enough meat for one serving.

If you prefer, you can slice your own cabbage instead of using the bag of coleslaw mix. Slice the cabbage very finely. Look for matchstick-cut carrots in the produce section of the grocery store.

Nutritional Information

1 Serving (1 Serving): Calories 280 (Calories from Fat 120), Total Fat 13 g (Saturated Fat 4 1/2 g, Trans Fat 0 g), Cholesterol 60 mg; Sodium 610 mg; Total Carbohydrate 18 g (Dietary Fiber 4 g, Sugars 11 g), Protein 21 g; Exchanges: 1/2 Other Carbohydrate; 2 Vegetable; Carbohydrate Choices: 1

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