German Sauerbraten Stew Recipe
Our kids typically don't care for cabbage, but they can't get enough of this dish. I often put this stew on the stove before doing chores so we can come inside to a hearty meal.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 14
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 1/4 teaspoon pepper
- 2 medium potatoes peeled and cubed
- 2 cups ketchup
- 1 cup shredded cabbage
- 2 pounds boneless pork trimmed and cut into 1-1/2-inch cubes
- 1-1/2 quarts water
- 3 medium carrots cut into 1/2-in slices
- 1 cup fresh or frozen cut green beans (1-inch pieces)
- 2 celery ribs cut into 1/2-inch slices
- 1/4 to 1/2 teaspoon ground allspice
- 1 cup crushed gingersnaps (about 16 cookies)
- Carbohydrate 15.2993601675472 g
- Cholesterol 44.0632588 mg
- Fat 41.4028044523161 g
- Fiber 1.08420521108912 g
- Protein 5.07563199693992 g
- Saturated Fat 14.7292612012808 g
- Serving Size 1 1 serving (147g)
- Sodium 712.335752718645 mg
- Sugar 14.2151549564581 g
- Trans Fat 1.93308944398487 g
- Calories 450 calories
Directions In a Dutch oven or soup kettle, brown pork in oil. Add the next 10 ingredients. Cover and simmer for 1-1/2 hours. Stir in gingersnap crumbs; simmer, uncovered, for 30 minutes or until stew is thickened and pork is tender. Yield: 12-14 servings (3-1/2 quarts). Originally published as Sauerbraten Stew in Country Pork 1996, p33 Nutritional Facts 1 serving (1 cup) equals 215 calories, 7 g fat (2 g saturated fat), 38 mg cholesterol, 500 mg sodium, 24 g carbohydrate, 2 g fiber, 15 g protein. Print Add to Recipe Box Email a Friend
