Servings: 6 Prep 20 mins Cook 7 hrs (low) or 3 1/2 hours (high)


  • 4 cups shredded cabbage
  • 1 carrot, shredded
  • 1 package (16 ounces) sauerkraut, rinsed and drained
  • 3/4 cup apple cider OR: dry white wine
  • 2 tablespoons light-brown sugar
  • 3/4 teaspoon caraway seeds
  • 1/2 teaspoon ground allspice
  • 3 pork chops, trimmed (about 6 ounces each)
  • 1/2 pound kielbasa, cut diagonally into 6 pieces
  • 1 pound new potatoes, quartered

Make It

1. 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 the potatoes.

2. Cover and cook on low heat for 7 hours, or on high for 3-1/2 hours, or until potatoes are tender.

Conventional Cooking:

3. Heat 1 tablespoon oil in ovenproof Dutch oven. Add pork chops; cook until browned, about 6 minutes, turning over halfway through cooking. Stir in cabbage, carrot, sauerkraut, cider, sugar, caraway and allspice. Top with kielbasa and potatoes. Cover and cook in preheated 325 degrees F oven for 2 hours or until potatoes are tender.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 344, Fat, total (g): 15, chol. (mg): 79, carb. (g): 26, pro. (g): 26, sodium (mg): 684, Percent Daily Values are based on a 2,000 calorie diet.