GERMAN PORK & CABBAGE CASSEROLE

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

Ingredients

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