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Braised Pork Roast with Sauerkraut and Spoon Dumplings

"One of my favorite meals at home was our traditional New Year’s Day meal. This is a home style German meal prepared on this particular day to ensure good luck and wealth in the up coming year." Joe Lilly

  • 2-3 pound center cut pork rib roast (ribs in)
  • 1/2 cup olive oil
  • 1 cup water
  • 6 cups sauerkraut (preferably fresh)
  • 4 bay leaves
  • 1 tablespoon caraway seeds
  • salt and black pepper to taste

Spoon Dumplings

  • 1 1/2 cups all purpose flour
  • 2 whole eggs
  • 1 teaspoon baking powder
  • Dash of nutmeg
  • Salt and pepper to taste
  • Splash of water if necessary




Preheat oven to 350°F.

Heat olive oil in stock pot or braising pan over medium heat. Season pork liberally with salt and pepper. Once oil is heated just below smoking point, carefully add the seasoned pork roast. Brown well on all sides. Slowly add water, sauerkraut, bay leaves and caraway seeds.

Cover with a top. Let this simmer on low heat for 10 minutes while you prepare the next step.

Spoon Dumplings:

Mix together flour, eggs, baking powder, nutmeg, salt and pepper. Combine well. The mixture should maintain the consistency of a thick pancake batter. Gently spoon the dumplings on top of the simmering sauerkraut around the pork roast.

Place lid back on pot and place pot in preheated 350°F oven for approximately 1 hour or until the pork roast has an internal temperature of 160 degrees. Add more water if necessary.

This dish was always accompanied by a healthy spoonful of mashed potatoes.

Serves: 6

Contributor: Joseph Lilly

Executive Chef Trevi Restaurant, Asheville, NC

To contact Joe:

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