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Pork and Sauerkraut Stew

Pork and Sauerkraut Stew


A good, satisfying one-pot meal. Try it with a big dollop of sour cream on top and a fresh slice of dark rye bread.

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 608 kcal
  • 30%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 41.4 g
  • 83%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 903 mg
  • 36%

Based on a 2,000 calorie diet


  1. In a large stockpot, heat the oil over medium high heat. Add the pork cubes and brown. Stir in the onion and garlic; cook until onion is soft.
  2. Stir in potatoes, sauerkraut, caraway seeds, browning sauce and salt and pepper to taste. Reduce heat and simmer over low for 1 1/2 to 2 hours.
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A nice recipe from Peter Gerry. I made this for work and there was none left over for me. A true hit on a rainy day. I was able to get by with 1 Tbs canola oil and teflon hot pot for browning. Finished cooking in the slow cooker for about 4 hrs.


I personally like mashed potatoes better with this dish, so left the potatoes out. I also cooked in a crock pot instead, High for 1 hour, then on low for 6 hours. Very good comfort food!!


I'm going to rate this recipe a four because my husband enjoyed it and said it was a "keeper". In my opinion, I think you need more kraut for the amount of meat and potatoes. I used a 36 oz. bag (recipe calls for 22 oz.) and felt there could be more. Next time I'll definitely parboil the potatoes as they were a bit hard. Also, I might use a trick of Mom's by adding some shredded cabbage to the kraut to tone down the sourness as well as add more substance.