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Transylvanian Pork & Sauerkraut – Walt

Transylvanian Pork & Sauerkraut - Walt recipe image
This Transylvanian Pork & Sauerkraut is a robust, comforting dish that marries tender braised pork with tangy fermented cabbage. The recipe creates a rich, layered casserole by combining browned pork cubes, sauted onions, and savory Polish sausage with a creamy sour cream sauce. Rice cooked with paprika adds a subtle sweetness and texture, balancing the sharp acidity of the sauerkraut. It is an ideal meal for cold winter evenings or family gatherings, offering a deep, savory flavor profile that improves with time. The dish is straightforward to prepare, relying on simple simmering techniques to develop tender meat and melded flavors. Serve hot for a satisfying, home-style experience that feels both traditional and indulgent.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 692.0
Description
This Transylvanian Pork & Sauerkraut is a robust, comforting dish that marries tender braised pork with tangy fermented cabbage. The recipe creates a rich, layered casserole by combining browned pork cubes, sauted onions, and savory Polish sausage with a creamy sour cream sauce. Rice cooked with paprika adds a subtle sweetness and texture, balancing the sharp acidity of the sauerkraut. It is an ideal meal for cold winter evenings or family gatherings, offering a deep, savory flavor profile that improves with time. The dish is straightforward to prepare, relying on simple simmering techniques to develop tender meat and melded flavors. Serve hot for a satisfying, home-style experience that feels both traditional and indulgent.
Ingredients
  • 2 1/2 pound Pork
  • 1/2 tablespoon Sweet paprika
  • 1/4 cup Flour
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/4 cup Shortening
  • 2 large Onions, sliced
  • 1/2 cup Water
  • 1 cup Sour cream
  • 1 pound Sauerkraut, rinsed and drained
  • 1/2 cup Rice
  • 2 tablespoon Shortening
  • 1/4 cup Water
  • 1/4 teaspoon Sweet paprika
  • 1 pound Polish sausage, sliced into rings
Directions
  1. 1
    In a shallow bowl, mix flour, salt, pepper, and 1/2 teaspoon of sweet paprika.
  2. 2
    Cut the pork into bite-sized cubes and dredge them in the flour mixture until evenly coated.
  3. 3
    Heat 1/4 cup of shortening in a large skillet over medium-high heat.
  4. 4
    Brown the pork cubes on all sides, then transfer them to a separate container.
  5. 5
    Add the sliced onions to the same skillet and cook until light brown and softened.
  6. 6
    Return the browned pork to the skillet with the onions.
  7. 7
    Add 1/2 cup of water, cover the skillet, and simmer over low heat for about one hour, or until the meat is tender.
  8. 8
    Add more water if the liquid reduces too much during cooking.
  9. 9
    While the pork cooks, place the rinsed and squeezed sauerkraut in a saucepan.
  10. 10
    Add 2 tablespoons of the cooking liquid from the pork to the sauerkraut.
  11. 11
    Stir in 1/4 teaspoon of sweet paprika and 1/2 cup of water.
  12. 12
    Cover the sauerkraut and simmer slowly for 30 minutes, adding more water if necessary to prevent drying out.
  13. 13
    Remove the pork skillet from heat and stir in the sour cream until well mixed and smooth.
  14. 14
    Season the pork sauce with salt to taste.
  15. 15
    In a small saucepan, heat 2 tablespoons of shortening over medium heat.
  16. 16
    Add the rice and cook for about 5 minutes, stirring frequently.
  17. 17
    Add 1/4 cup of water and 1/4 teaspoon of paprika to the rice.
  18. 18
    Cover and cook until the rice is tender and water is absorbed, about 20 minutes.
  19. 19
    Preheat the oven to 350F (175C).
  20. 20
    In a large ovenproof casserole dish, begin layering the ingredients: start with a layer of sauerkraut, followed by pork cubes, cooked rice, and sausage rings.
  21. 21
    Pour a generous amount of the sour cream pork sauce over the layers.
  22. 22
    Repeat the layering process until all ingredients are used, ensuring the dish ends with a layer of sauce and a garnish of sausage rings on top.
  23. 23
    Bake uncovered for 30 minutes, or until the top is golden brown and the casserole is heated through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 692.0kcal
% Daily Value *
Total Fat 40.0g62%
Saturated Fat 14.2g71%
Cholesterol 227.0mg76%
Sodium 177.3mg8%
Total Carbohydrate 1.0g1%
Dietary Fiber 0.6g3%
Sugars 0.2g
Protein 76.9g154%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, let the casserole rest for 10 minutes after baking before serving to allow the layers to set.

You can substitute the shortening with butter or oil if preferred.

If you prefer a milder taste, rinse the sauerkraut thoroughly to remove excess brine. For a tangier flavor, rinse less.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven.

Keywords: pork, sauerkraut, german, transylvanian, casserole, polish sausage, rice, paprika, onion, sour cream, braised, hearty, winter, comfort food, main dish
Read it online: https://www.chefs-mate.com/recipe/transylvanian-pork-sauerkraut-walt/