Pork And Sauerkraut 1 (4 to 5 pound) lean pork loin roast
1 (32 ounce) bag sauerkraut, divided Half a small head of cabbage, thinly sliced, divided 1 large onion, thinly sliced, divided 1 apple, quartered, cored, and sliced, but not peeled, divided 1 teaspoon dill weed, optional 1/2 cup brown sugar, optional 1 cup water Brown roast for 10 minutes in a heavy nonstick skillet. Place roast in 6 to 7 quart slow cooker. Cover with a layer of half the sauerkraut, then a layer of half the cabbage, a layer of half the onion and a layer of half the apple. Repeat layers. If you wish to use the dill weed and brown sugar, mix them with the water together in a bowl. Pour over layers. Or simply pour water over top. Cover; cook on low for 1 hour. Turn to low and cook until meat is tender, about 9 to 10 hours. Makes 10 to 15 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
