Recipe Instructions:
Ingredients:
• 2 pounds pork roast
• Salt and pepper to taste
• 1 tablespoon caraway seeds
• 1 onion, chopped
• 1 tablespoon vegetable oil
• 1 cup chicken broth
• 1 cup sauerkraut
• 1/2 cup white wine
• 4 slices of day-old bread, cubed
• 1 cup milk
• 1 egg, beaten
• 1/2 teaspoon salt
• 2 cups all-purpose flour
Instructions:
1. Roast Pork: Preheat oven to 350°F (175°C). Season pork with salt, pepper, and caraway seeds. In a large ovenproof skillet, heat oil over medium-high heat and brown pork on all sides. Add onion, chicken broth, and sauerkraut. Transfer to the oven and roast for 1.5-2 hours.
2. Prepare Dumplings: In a large bowl, combine bread cubes and milk. Let soak for 10 minutes. Add egg, salt, and flour, and mix well. Form into dumplings.
3. Cook Dumplings: Bring a large pot of salted water to a boil. Reduce to a simmer and cook dumplings for 20 minutes. Remove with a slotted spoon and keep warm.
4. Serve: Serve pork with dumplings and sauerkraut mixture.
