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Pork with sauerkraut and dumplings


or Pork with Sauerkraut and Dumplings


1 onion- chopped to small pieces

1 head of cabbage- shred with knife to thin slices

½ cup of white vinegar

1 tbsp of salt

½ cup of sugar

Add oil to a pan and heat on medium-high heat. Add chopped onion and let sauté. Add sliced cabbage to sautéing onions after onions have softened and begun to brown. Add vinegar, salt and sugar and try to mix the onion and cabbage into the vinegar mixture. Place a cover over the pan and cook until the cabbage is soft.


2 ½ cups flour

1 Egg

2 cups Wondra flour

1 packet of active yeast

1 ½ cups of milk (warmed)

Pinch of salt

1 cup of oatmeal

1 tbsp vegetable oil

Add flour, egg, Wondra flour, yeast, warmed milk, salt, oatmeal and oil to a mixing bowl. Stir until it becomes a thick dough. Once stirred, kneed for 5-6 minutes and let rise. To cook- make the dough into a loaf and add to boiling water. Cook in water for fifteen minutes. Slice and serve!


Your choice cut of meat

A vegetable of your choice to add into the crockpot

Use your own preference of meat cut. The cut that was used with this meal was a shoulder roast. Place the meat into a crockpot and let cook on medium for 8- 12 hours. Add carrots. (Any vegetable can be used.)