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Sauerkraut and Pork Recipe

by stephanienolan on April 11, 2012

Does the smell of sauerkraut make you hungry or make you want to vomit? As a child, I grew up eating sauerkraut but probably not like the way you know. I remember going to my grandparents to visit and my grandmother making a large batch of sauerkraut. I always wondered why hers tasted so much better than what I was used too.

Today as an adult, I make my grandmother’s sauerkraut. It does not have that bold flavor that so many are accustomed too, maybe which is why my children will eat it. There are certain health benefits of eating sauerkraut as well.

Did you know that sauerkraut boots our immune systems? It is literally packed with vitamins and minerals.

Sauerkraut is now considered a Superfood! Why? Studies have shown it to fight cancer! The Journal of Agricultural and Food Chemistry performed a study and found sauerkraut to be a cancer inhibitor. It is said that during the fermentation the cabbage produces isothiocynates which prevent cancer growth in the breasts, colon, lungs and liver.

Sauerkraut also boots our digestive system.

So how do I make my grandmothers famous sauerkraut?

You need:

2-3 bags of sauerkraut or jars

1 Large potato

2-3 cans cream of mushroom soup

Pork (I use pork chops…either bone in or boneless)

Crock pot






Pour the sauerkraut (and juice) in your crock pot and add the cream of mushroom soup. Fill with enough water to cover the sauerkraut. Use a cheese grader and grade one large potato. Add the potato to the crock pot. (The potato takes away the BITE of sauerkraut.) Mix all ingredients together. Add the pork and salt and pepper to taste. Cook on medium heat until the pork is thoroughly cooked. You may need to add more water as it cooks – this depends on your personal preference.


When done the pork will literally fall apart! Serve immediately with sourdough bread or dinner rolls. This recipe freezes well.

If you try this recipe I would love to hear what you thought.


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