Sweet apple and cider balance the tang of sauerkraut in a pork casserole with awesome Old-World flavor.
German Pork & Cabbage Casserole
- Prep Time 20 min
- Total 1 hr 5 min
- Servings 6
- Ingredients 11
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
-
Step1Heat oven to 350°F. Spray 13x9-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.
-
Step2In 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.
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Step3Cover with foil. Bake 30 to 45 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.
Nutrition
280
Calories
13g
Total Fat
21g
Protein
18g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 4 1/2g
- 23%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 610mg
- 25%
- Potassium
- 620mg
- 18%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 11g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 25%
- 25%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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