Quick-Kraut & Pork Casserole

Quick-Kraut & Pork Casserole


​​And out comes a bubbling hot casserole of stratified pork medallions, caramelized onions, unsweetened - but still sweet - applesauce, and our secret ingredient, Quick-Kraut with the tang of sauerkraut but none of the sodium. Just dish up a healthy portion and enjoy!

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Quick-Kraut & Pork Casserole
Reduced sodium quick kraut casserole recipe as prepared by Food Over 50
Course Main Dish
Cuisine German
Prep Time 30 Minutes
Cook Time 90 Minutes
Servings
4 People
Course Main Dish
Cuisine German
Prep Time 30 Minutes
Cook Time 90 Minutes
Servings
4 People
Reduced sodium quick kraut casserole recipe as prepared by Food Over 50
Instructions
  1. Slice onions lengthwise. In a non-stick pan, slowly saute onions with a 1/2 tablespoon of oil over medium-low heat until limp and caramelized. Reserve for casserole assembly.
  2. Halve, core and thinly slice entire head of cabbage. Add a half tablespoon of oil and 1 tablespoon of butter to a large, non-stick pan over medium heat. When butter foams, add all the sliced cabbage and saute for 3 to 5 minutes. Add caraway & vinegar. Cook another 5 to 7 minutes until cabbage is reduced in size, limp, but retains a slight inner crunch. When done, reserve for casserole assembly.
  3. Cut small, 2oz. slices from a 1 lb. section of pork tenderloin. Flatten each to thin medallion shapes. Saute medallions in remaining tablespoon of oil and half tablespoon of butter, over medium-high heat, until lightly browned. Reserve for assembly.
  4. Halve, core and thinly slice apple (skin on).
  5. Smear remaining butter inside an appropriate-sized casserole dish suitable for oven use. Assemble strata casserole by alternating the Quick-Kraut, applesauce, sautéed onions and pork in shingled layers. Garnish top with apple slices, then place in oven at 375 for 45 minutes until top of casserole is lightly browned and bubbly.
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