Name: Saurerkraut with Pork and Cider
Ingredients: 2 Green apples; 3 Potatoes, about 1 1/4 lb; Total weight; 1/4 c Lard; 2 c Onions, chopped; 1 1/2 ts Garlic, minced; 1 ts Caraway seeds; 2 lb Sauerkraut; 6 Juniper berries; 1 1/2 lb Cooked smoked shoulder butt; 1 Bay leaf; 3/4 c Apple cider; 3/4 c Chicken broth; 1 Slice white bread, crumbled; 1/4 c Milk; 1 lb Lean ground pork; 1/4 c Fresh chopped parsley; 1/2 ts Cumin; 1/2 ts Coriander; 1 1/4 lb Kielbasa or polish sausage

Before we can learn the sufficiency of God’s grace, we must learn the insufficiency of ourselves. The more we see our sinfulness, the more we appreciate grace in its basic meaning of God’s undeserved favor. In a similar manner, the more we see our frailty, weakness, and dependence, the more we appreciate God’s grace in its dimension of His divine assistance. Just as grace shines more brilliantly against the dark background of our sin, so it also shines more brilliantly against the background of our human weakness.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits, Vegetables, Grains, Dairy	Polish	Pork, Fruits, Vegetables, Meats, From cook4u	1	Servings

INGREDIENTS

2		Green apples
3		Potatoes, about 1 1/4 lb
		Total weight
1/4	c	Lard
2	c	Onions, chopped
1 1/2	ts	Garlic, minced
1	ts	Caraway seeds
2	lb	Sauerkraut
6		Juniper berries
1 1/2	lb	Cooked smoked shoulder butt
1		Bay leaf
3/4	c	Apple cider
3/4	c	Chicken broth
1		Slice white bread, crumbled
1/4	c	Milk
1	lb	Lean ground pork
1/4	c	Fresh chopped parsley
1/2	ts	Cumin
1/2	ts	Coriander
1 1/4	lb	Kielbasa or polish sausage

INSTRUCTIONS

1. Peel and core the apples. Cut them into quarters, then cut the quarters
crosswise into thin pieces. There should be about 2 1/2 cups. 2. Peel the
potatoes and cut in half crosswise. Keep in cold water to cover. 3. Heat
the lard in a large, heavy casserole and add 1 1/2 cups of the onions and 1
tsp garlic. Cook, stirring, until wilted. Add the caraway seeds and cook
briefly. Stir in the apples. 4. Rinse and drain the sauerkraut. Squeeze it
to extract excess liquid. Add the juniper berries and sauerkraut to the
casserole. 5. Place the pork butt in the center of the sauerkraut. Add the
bay leaf, cider and broth. Cover closely. Bring to a boil and cook 15 min.
6. Meanwhile, combine the bread and milk in a mixing bowl and blend with
the fingers. Add the ground pork, remaining onion and garlic, the parsley,
cumin and coriander. Blend well. Shape into 6-8 equal balls. 7. Arrange the
meatballs and kielbasa over the sauerkraut. Add the drained potatoes. Cover
again and continue cooking 20 min. 8. Remove the bay leaf. Slice the pork
butt and kielbasa and serve with the sauerkraut, meatballs and potatoes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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