 |
|
Choucroute
4 cups cabbage, shredded
1 large carrot, shredded
16 ounces sauerkraut, rinsed and drained
3/4 cup apple cider or dry white wine
2 tablespoons light brown sugar
3/4 teaspoon caraway seeds
1/2 teaspoon ground allspice
3 center-cut pork chops, trimmed
1/2 pound kielbasa, diagonally sliced
1 pound new potatoes, quartered
Stir together the cabbage, carrot, sauerkraut, cider, sugar, caraway
seeds and allspice in a slow-cooker. Bury the pork chops in the
cabbage mixture, pressing down to compact. Top with the sausage
and potatoes. Cover and cook on LOW for 7 hours or on HIGH for
3-1/2 hours or until potatoes are tender.
|
|
Coucroute Garni