"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pork Chops, Sausage and Sauerkraut Recipe

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This recipe for Pork Chops, Sausage and Sauerkraut, by , is from The Paciocco Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rhonda Paciocco


4 cups Cabbage (shredded)
1 large Carrot (shredded)
1 package (16 ounces) Sauerkraut (rinsed and drained)
​(or 2 packages of sauerkraut and no carrot/cabbage)
cup Apple Cider or Dry Wine or Beer
2 tablespoons light Brown Sugar
teaspoon Caraway Seeds
teaspoon Allspice
3 center-cut Pork Chops (trimmed)
pound Kielbasa (cut diagonally into pieces)
​(or use 1 pound kielbasa and no pork chops)
1 pound New Potatoes (quartered)
(or any kind of potatoes)

Stir together the Cabbage, Carrot, Sauerkraut, Cider, Sugar, Caraway Seeds and Allspice in a slow-cooker.
Bury the Pork Chops in the Cabbage Mixture, pressing down to compact.
Top with the Kielbasa and Potatoes.

Cover and cook on low for 7 hours or high for 3 hours or until Potatoes are tender.

Personal Notes:
Personal Notes:
Rhonda Says
I do leave mine in crock-pot for 10 hours when Im working.




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