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Ingredients
- 3 lb fresh (refrigerated) sauerkraut
- 2 c. chicken or possibly beef broth
- 1 ounce dry mushrooms - (1 c. loosely packed)
- 1 Tbsp. vegetable oil or possibly more if needed
- 2 lb pork shoulder (butt) or possibly loin well trimmed,
- Â Â and cut into 1" cubes
- 1 lb kielbasa
- 1 tsp caraway seeds
- 2 lb Yukon Gold potatoes peeled, and
- Â Â cut into 2" chunks
- 3/4 lb parsnips scrubbed, and
- Â Â cut into 2" chunks (or possibly use 2 additional potatoes)
- 1/2 c. lowfat sour cream plus more
- Â Â to pass at the table
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. minced fresh dill for garnish
Directions
- Drain the sauerkraut and reserve the brine. Taste the sauerkraut and, if you find it much too strong, rinse it till you like the way it tastes - keeping in mind which the flavor will be diminished when it is cooked with the other ingredients. Drain well and set aside.
- Heat the broth in the cooker. Set the dry mushrooms in a bowl and pour the warm broth over, submerging them in the broth with the back of a spoon. Cover with a plate and set aside till the mushrooms are soft, about 10 min.
- Meanwhile, rinse and dry out the cooker. Heat the butter and oil over medium-high heat. Brown the pork and kielbasa in 3 or possibly 4 batches, about 4 min per batch, adding more oil if needed. Set aside.
- With a slotted spoon, remove the reconstituted mushrooms from the broth and squeeze them over the bowl to catch the liquid they release. Coarsely chop the mushrooms if the pcs are large. carefully pour the broth into the cooker, taking care to leave behind any sediment on the bottom. Set the cooker over medium heat and stir well to scrape up any browned bits stuck to the bottom. Add in the mushrooms and half of the sauerkraut. Set the browned pork and kielbasa on top. Cover with the remaining sauerkraut and sprinkle caraway seeds on top. Set the potatoes and parsnips on the kraut.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just sufficient to maintain high pressure and cook for 10 min. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
- Ladle out 1/2 c. of the broth and blend the lowfat sour cream into it. Then stir this mix back into the pot as you stir well to distribute all of the ingredients. If you'd like a stronger sauerkraut flavor, add in some or possibly all of the reserved brine. Season with salt and pepper. Sprinkle lightly with dill. Pass additional lowfat sour cream in a bowl at the table.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 674g | |
| Recipe makes 6 servings | |
| Calories 740 | |
| Calories from Fat 372 | 50% |
| Total Fat 41.42g | 52% |
| Saturated Fat 13.74g | 55% |
| Trans Fat 0.22g | |
| Cholesterol 166mg | 55% |
| Sodium 2116mg | 88% |
| Potassium 1848mg | 53% |
| Total Carbs 46.59g | 12% |
| Dietary Fiber 11.1g | 37% |
| Sugars 8.04g | 5% |
| Protein 45.91g | 73% |
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