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Polish pork and sauerkraut with boiled potatoes

Polish Pork with Sauerkraut

  • Author: polishhousewife
  • Prep Time: 2 1/4 hours
  • Cook Time: 1 1/2 hours
  • Total Time: 53 minute
  • Yield: 6 servings 1x
  • Category: Meat
  • Method: Baking
  • Cuisine: Polish


A hearty and delicious, cold-weather dish, pork and sauerkraut!


  • 22 1/2 pounds pork roast or chops
  • salt, pepper, and sweet paprika to season the pork
  • 2 pounds sauerkraut (Preferably natural, fermented in brine. If you’re using canned kraut, drain and rinse.)
  • 1 tablespoon Vegeta (or 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon turmeric)
  • 2 bay leaves
  • 1/4 teaspoon black pepper
  • 3 whole allspice berries
  • 1 medium onion, diced
  • 1/4 cup oil, divided
  • 24 carrots, peeled and shredded


  1. If you’re using a roast, slice it into 3/4-inch thick pieces and season with salt, pepper, and paprika. Put in a sealed container and marinate for 2 hours.
  2. Preheat oven to 350Β° F.
  3. Add the sauerkraut to a pot and cover with water. Bring to a boil. Remove from heat and drain. Add to the pot with the sauerkraut: 2 cups of water, Vegeta (or substitute spices), bay leaves, 1/4 teaspoon black pepper, and allspice. Simmer for 30 minutes.
  4. Meanwhile, saute the onion in 1 tablespoon oil over medium-high heat until it just begins to brown. Add the onion and the carrot to the sauerkraut.
  5. Add 2 tablespoon oil to a frying pan and brown the meat on both sides. Add an additional tablespoon of oil if needed.
  6. Place half of the sauerkraut mixture in a casserole dish (I used 9 x 13-inch). Place the meat on top of the kraut, and top the meat with the remaining sauerkraut. Cover (with foil if your dish doesn’t have a lid). bake for 90 minutes.

Keywords: Polish pork and sauerkraut