January 4, 2012 by Sara Kreidler
Happy New Year everyone! I’ve been preparing for this meal since August when I hacked up some cabbage and set about letting it ferment in the basement for a month. The finished sauerkraut has been hanging out in the fridge ever since, waiting for the new year.
We made pork and sauerkraut with dumplings last year too, and I posted about it back when my posting was more haphazard and sometimes didn’t include recipes. That old post has had a ton of hits over the last week, which is too bad because it’s not a very good post. Hopefully this post will make up for it and will be helpful to those searching for a pork and sauerkraut with dumplings recipe next year.
My mom always made pork and sauerkraut on New Year’s Day when I was a kid, but I always refused to eat it. I thought it stunk. Now, I love it.
The addition of dumplings was new to me until Toby and I started celebrating the new year together. If you’ve never had them, give them a try — they are great. We also add them to the top of our beef stew.
We served our pork, sauerkraut and dumplings with mashed potatoes, sauteed green beans, and apple sauce. Here’s hoping this meal will provide us with good luck in 2012!
- 3 1/2 pound pork butt roast
- Salt and pepper
- 4 tablespoons olive oil
- 2 quarts sauerkraut
- 2 cups hot water
- 2 cups Bisquick
- 2/3 cup whole milk
- Rub the pork roast with salt and pepper. In a large dutch oven, heat the olive oil over medium high flame. Brown the pork roast on all sides. Add sauerkraut and water and bring to a boil. Cover, reduce heat to medium low and simmer for 2 1/2 hours or until meat is tender.
- In a medium sized mixing bowl, combine Bisquick and milk and mix until it becomes a soft dough. Using a large spoon, drop spoonfuls of dough onto the top of the pork and sauerkraut and cook, uncovered, for 10 minutes. Cover and cook for another 10 minutes.