Tender, savory roast with mild cabbage/sauerkraut.
I know, I never cared for it myself and when I heard it suggested that we incorporate more fermented foods into our diet I was not amused.
Unfortunately I got a urinary tract infection, I believe. Michael did some research and found that I should take as much apple cider vinegar as possible. To say I hate the stuff is an understatement. I have NEVER liked vinegar . . . at all . . . not in barbecue sauce or dressings . . . nothing. As a matter of fact, when I mix up Good Seasons dressing, I even use less vinegar than it calls for. Most recipes that call for vinegar, I cut the amount in half. I don’t even really care for pickles; the only ones I tolerate are bread and butter pickles.
So, I bought some sauerkraut and a pork roast. My mom used to make pork and sauerkraut when I was a kid but . . . I hated it. But thought I’d give it a try. So yesterday I put a jar of German Sauerkraut in the bottom of the crockpot, sprinkled it with a little sugar alternative (Sukrin:1), put in the roast and seasoned it with onion powder, garlic powder, salt, and pepper. Then I let it cook all day long. For all of that roast, I should have put in the whole two jars though because it was hard to find any.
Notice in the following picture that there is a bit more meat than in the first one? I couldn’t resist, even way after dinner.
- 1-2 jars German sauerkraut
- pork roast
- sprinkling of alternative sweetener (we used Sukrin:1)
- onion powder
- garlic powder
- Pour the sauerkraut in the bottom of a crockpot.
- Sprinkle with a tablespoon or so of alternative sweetener.
- Put the roast on top of the kraut.
- Season with a sprinkling of salt, pepper, onion powder, and garlic powder.
- Cook on low heat 6-8 hours or high for 4-5.
Until next time, God bless,