Saute Sauerkraut for Longevity, Luck, and Money
For the Pennsylvania Dutch, shreds of cabbage represent a long life, making sauerkraut a must-have on the New Year’s dinner table. Be sure to cook up a hefty portion—the Pennsylvania Dutch also wish for as much luck and money as the number of cabbage strands on the table.
- 1 14.5 ounce can sauerkraut with caraway seeds, rinsed and drained
- 1 2.5 pound boneless pork shoulder roast or pork sirloin roast
- Ground black pepper
- 2 tablespoon creamy Dijon-style mustard mayonnaise blend
- 1 cup beer or nonalcoholic beer
Place sauerkraut in a 3-1/2- or 4-quart slow cooker. Trim fat from meat. If necessary, cut roast to fit into the slow cooker. Sprinkle lightly with salt and pepper. Spread mustard over meat. Place meat on top of the sauerkraut. Add the beer.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Transfer meat to a cutting board; cool slightly. Slice meat; discard fat. Serve sauerkraut with meat. Makes 8 servings.