Cook1 hr 15 mins
This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything!
- 453.59 g smoked pork jowl, diced (I think I used some ham and salt pork)
- 2 medium yellow onions, peeled and sliced
- 453.59 g green cabbage, cored and shredded
- 1892.0 ml sauerkraut (packed in a glass jar)
- 1 apple, cored and coarsely chopped
- 473.18 ml dry white wine
- 14.79 ml light brown sugar
- 4.92 ml caraway seed
- 4.92 ml fresh ground pepper (to taste)
- Heat a 4 to 6 quart pot and add the diced pork. Brown the pork to render most of its fat. Remove the pieces of pork from the pot and set aside. Pour off most of the fat, leaving 2 tablespoons in the pot.
- Add the onions to the pot and saute a few minutes. Add the cabbage and reserved pork and cook, covered, 5 minutes until the cabbage collapses.
- Rinse the sauerkraut in a colander and squeeze dry.
- Add the sauerkraut to the pot with the remaining ingredients and combine. Cover and simmer gently for 1 hour, stirring occasionally.
So I'm at the store w/ my hubby and he picks up this pork jowl and says "lets find a way to use this!" You can imagine the look on my face... pork jowl!, thanks foodnetwork. Anyway, this was one of the few recipes that didn't involve black-eyed peas... made it, loved it, so very happy. Hubby graded it an A+.
I made a half order of this using the jowl and it was fab! I would suggest anyone not having jowl to use bacon instead. This has a very mild flavor and went great with smoked sausage on the side. Great recipe for fall! Thank you.
I used smoked neck bones which where very tender abd smokie. But lots of little bones. I suggest pork butt! I used 1/2 the sauerkraut. This was very good. Very sweet and tangy. I was really happy with 1/2 the kraut. Yum to the caraway. Thanks!