Roasted Pork with Sauerkraut

Roasted Pork with Sauerkraut

Ever since I started cooking the duck with cabbage recipe, we still haven't had enough of it. Only yesterday I made a batch and all the family enjoyed it together. The only problem with this cabbage dish is that duck meat is hard to find or it's a bit more expensive. So I thought of trying the same method, while making it from pork with sauerkraut. It turned out just as good, but there are a few things to mention here.

First of all, you can make it from sauerkraut only or sauerkraut and sweet cabbage combined or sweet cabbage only. You should use some fattier pork cuts, it would be great if you combined pork flank with neck. The charm of this recipe for sauerkraut with pork lies in that the cabbage is cooked in the fat which is released by the meat. If the meat is lean, add some oil to the cabbage. And some other day I will show you how I cook this cabbage recipe with smoked ham hocks, another exceptional thing!

In addition, I put a few slices of apple among the cabbage and meat. It was very good and made a good contrast with the sour taste of cabbage, but adjust to your taste and preferences. It's important to use a deep dish with a lid. You can also cover it with foil provided that it doesn't touch the food.


Pork meat
1 kg
choose neck or pork flank, something fatty
1 kg
White cabbage
500 g
White onion
1 piece
Tomato puree
500 ml
which means slightly more runny tomato juice
Sunflower oil
100 ml
Sweet paprika
1 tsp
1 tbsp
Ground black pepper
0.5 tsp
and other spices you like
1 piece

Step by step


Wash the pork well, season with salt and ground pepper or other favorite spices.


Cut the white cabbage into larger or smaller pieces, as you like.

Sprinkle with 1 teaspoon of salt and rub with your hands, without much effort :)


Take a deep oven pan and place the chopped sauerkraut in it.

I had chopped cabbage, pickled in advance, according to my recipe here. If you have whole-cabbage kraut, chop into smaller pieces.


Spread the chopped white cabbage over the top, the raw one.

As I was saying, you have 3 options here: sauerkraut only, sweet cabbage only or a combination of the 2, depending on how sour you like the food to be. As long as I have sauerkraut, I like to combine them, the food will be moderately sour with a sweet touch.


Chop an onion into cubes and add it to the cabbage in the pan.


Sprinkle with a little paprika, some more pepper and spices, to taste.

In this particular dish I don't like to use thyme, it completely masks everything else with its strong aroma. But if you like it, use it.


Pour over the bouillon and the 100ml of oil.


Stir this mixture well with your hands.


Place the pieces of meat on top, dip them in the cabbage.


Here I also put a few slices of apple, it's optional.


Cover the pan with a lid or foil and place in the preheated oven at 200C for 1 hour.


After an hour, remove the foil, the food will look like this.


Turn the pieces of meat on the other side, mix lightly in the cabbage with a spoon.

Place the pan back in the oven for another hour at the same temperature, but without a lid or foil.


Don't rush to remove from the oven too soon. It must be properly cooked through, the meat must be nicely browned, without any juice, only with fat.

If necessary, keep in the oven for another 15-20 minutes.


Serve with some mashed potatoes or as such. Either way, it's delicious!


Quantity: 2 kg (8 servings)
Prep time: 120 min
Difficulty: easy
Ready in: 30 min
Publish date:

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