I had a small container of leftover sauerkraut in the refrigerator that made me hungry for pork & sauerkraut. I almost always have pork shoulder steaks in the freezer ~ all individually wrapped so I can thaw as much as we need. So, I thawed two and had them in the refrigerator as I looked in the pantry for another small can of sauerkraut.....which I had!
I prepped the sauerkraut by peeling and grating an apple (I think it tones down some of the sharpness of the canned sauerkraut without adding sugar, which I don't care for) and I let it sit, mixed together, to meld the flavors.
Then comes a call from neighbor Jim. He wanted to know if we'd like to go out this evenings.....so I suggested he come and have pork & sauerkraut with us instead. It took him a 'nano-second' to say, "YES!"....
So, I got another piece of pork shoulder steak out of the freezer and thawed it in the microwave for a few minutes on a 20% power ~ love the ability to thaw quickly. Then I decided I might need more sauerkraut so I sliced up some fresh cabbage to add to the canned sauerkraut. This is something I do regularly just to mellow out the canned kraut. It really extends the amount and makes it taste even better.
I seasoned and seared my pork shoulder ~ cut it into smaller pieces so there would be 'seconds' for those who wanted more meat. I layered the sauerkraut/cabbage with the seared meat in a casserole and it's been in the oven, low and slow, for a couple hours. The meat will be 'falling apart' tender and the vegetables will be soft and mellow.
I've got some potatoes to mash ~ adding 'stewed onions' (onions cooked slowly in butter, seasoned with s&p), cream cheese, sour cream & a bit of milk.
Home
Sorry to hear about the car Lor. 
