Ingredients with Measurements:
- 1.5 lbs pork shoulder, cut into chunks
- 2 lbs sauerkraut, drained
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tbsp caraway seeds
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
- 1 lb knieperkohl (kohlrabi greens), washed and chopped
- 2 tbsp olive oil
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Add pork chunks and cook until browned on all sides, about 5-7 minutes.
4. Add chopped onion and minced garlic to the pot and cook until softened, about 3-4 minutes.
5. Add caraway seeds, smoked paprika, salt, and black pepper to the pot and stir to combine.
6. Add drained sauerkraut and chicken broth to the pot and stir to combine.
7. Bring the mixture to a simmer, then cover the pot with a lid and transfer to the preheated oven.
8. Bake for 1 hour.
9. After 1 hour, remove the pot from the oven and stir in the chopped knieperkohl.
10. Cover the pot with the lid and return to the oven for another 30 minutes.
11. After 30 minutes, remove the pot from the oven and let it rest for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 385
Fat: 20g
Carbohydrates: 20g
Protein: 30g
Sodium: 1640mg
Sugar: 8g
Fiber: 8g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or pork tenderloin.
- Kohlrabi greens can be substituted with collard greens or kale.
Variations:
- Add sliced apples or pears to the pot for a touch of sweetness.
- Use beef broth instead of chicken broth for a richer flavor.
- Add sliced potatoes to the pot for a heartier meal.
Tips and tricks:
- Make sure to drain the sauerkraut well before adding it to the pot.
- If the mixture seems too dry, add more chicken broth as needed.
- For a crispier texture, remove the lid for the last 10-15 minutes of baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, transfer the leftovers to a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the knieperkohl with pork and sauerkraut in individual bowls, garnished with a sprig of fresh parsley.
Garnishes:
Fresh parsley, chopped chives, or a dollop of sour cream.
Pairings:
Serve with a crusty bread or boiled potatoes.
Suggested side dishes:
Roasted carrots, green beans, or a simple salad.
Troubleshooting advice:
If the pork is tough, it may need to cook longer in the oven. Check the tenderness of the pork after 1 hour of baking and adjust the cooking time as needed.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Knieperkohl is a traditional German dish made with kohlrabi greens, which are the leaves of the kohlrabi plant. It is often served with pork and sauerkraut for a hearty and flavorful meal.
Flavor profiles:
The dish has a savory and slightly tangy flavor from the sauerkraut, with a hint of sweetness from the knieperkohl. The pork adds a rich and meaty flavor to the dish.
Serving suggestions:
Serve the knieperkohl with pork and sauerkraut as a main course for a cozy and comforting meal.
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Region: German