 | | Directions |
- In Dutch oven or other heavy pan large enough to hold all ingredients, heat oil or butter. Add onions and cook until soft, 5 - 10 minutes.
- Add remaining ingredients,pressing meat and potatoes down into the liquid. Cover and simmer until potatoes are very tender and meat is easily pulled from bone, about 1 hour. Taste for seasoning, add salt if needed. Serve hot, preferably in wide shallow bowls with juices spooned over.
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Container: Dutch oven or heavy pan, with cover, large enough to hold all ingredients
Servings: 2
Serving Size: 2 cups
|  | | Ingredients | | - | | 1 large onion, chopped |
| - | | 2 tablespoons oil, butter or lard |
| - | | 1 meaty smoked pork hock (ham hock) |
| - | | 1 pound sauerkraut, preferably fresh (rinse well if canned) |
| - | | 1 pound potatoes, whole if small, cut into egg-size chunks if large |
| - | | 1 cup dry white wine (or broth) |
| - | | 1 cup water |
| - | | 2 cloves garlic, minced (optional) |
| - | | 1/2 teaspoon freshly ground black pepper |
| - | | salt, if needed |
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