GERMAN PORK & CABBAGE CASSEROLE

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German Pork & Cabbage Casserole image

Sweet apple and cider balance the tang of sauerkraut in a pork casserole with awesome Old-World flavor.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 11

3 slices bacon
6 country-style pork ribs
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups coleslaw mix (from 16-oz bag)
1 cup chopped onion (1 large)
1 can (8 oz) sauerkraut, drained
1 apple, chopped
1 cup julienne (matchstick-cut) carrots
3/4 cup apple cider
1 teaspoon caraway seed

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon until crisp; remove from skillet, and crumble into small bowl. Season ribs with salt and pepper. In same skillet, cook ribs in bacon drippings over high heat 3 to 4 minutes, turning once, until brown. Place in baking dish, reserving fat in skillet.
  • In same skillet, place coleslaw mix and onion; cook over medium heat about 3 minutes, stirring occasionally, until softened and wilted. Remove from heat. Add bacon, sauerkraut, apple, carrots, apple cider and caraway seed; mix well. Spoon into baking dish on top of pork.
  • Cover with foil. Bake 30 to 45 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.

Nutrition Facts : Calories 280, Carbohydrate 18 g, Cholesterol 60 mg, Fiber 4 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 11 g, TransFat 0 g

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