2 onions, chopped
3 cl. garlic, fin. chopped
2 T oil
1 potato, shredded
2-3 lbs. pork (Whatever you like. I use country-style ribs)
2- 14 1/2 Oz. cans Del Monte Bavarian Style Sauerkraut
1- 15oz. can Del Monte Original Recipe stewed tomatoes
2 qts. water
1/2 t. gr. black pepper
In a large oven-proof casserole
brown pork in oil. Remove from pan. Add ch. onion and garlic to pan and slowly fry till soft. Don't brown. While onion is frying shred potato. Now add 2 cans of kraut (juices included), stir in shredded potato and onion and garlic, water and tomatoes. Stir to mix well. Bury pork pieces in the mixture. Cover and simmer over low heat for 1 or up to 2 hours OR bake in a 350° oven for 1 hour. If you're going to bake this, bring to boil on top of the stove, then place in pre-heated 350° oven. Serve with freshly boiled potatoes. Germans serve bread instead of potatoes.
Disclaimer- Do not use any other brand of kraut. I use Del Monte kraut and stewed tomatoes. No salt is needed.

Thornbird