cybercat wrote:

> "Kate Connally" > wrote in message
> ...
>
>>I make spare ribs and sauerkraut. I just bake them
>>together with some apple juice added. Just seasoned
>>with salt and pepper. Serve the sauerkraut over
>>mashed potates. Yum!
>>
>
>
> Man, I ate my version of this all week last week. Have you checked out the
> nutrition in pork and sauerkraut? The salt content is high, but the
> potassium, folate, and calcium levels are really high. It's the lind of food
> that just makes me feel good. Have you tried it with chunks of boneless,
> browned pork?

Please don't spoil it for me by telling me it's good for me! ;-)

I have a Czech recipe for pork and sauerkraut which uses
a whole roast. I've never tried chunks. Maybe that's a
good idea. I can make it in the slow-cooker. Get some
boneless pork shoulder. Yum.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?