Pork and Sauerkraut

There’s no better way to ring in the New Year than with a dish that’s as rich in history as it is in flavor: pork and sauerkraut. The beloved tradition, which historians say originated in Germany and is now popular in the Midwest and Appalachia, is packed with symbolism—pork for progress, sauerkraut for prosperity, and a cozy, comforting start to the new year. It is a New Years's meal that's full of good luck and good fortune!

This version of the easy holiday recipe incorporates a delicious twist with the addition of sweet-tart apples, which pair well with the rich, savory pork. Whether you’re drawn to the tradition or just the extra-comforting flavors, this pork and sauerkraut recipe makes a welcoming and hearty meal for family and friends.

What are the best apples to use in this dish?
Firm, crisp apples like Pink Lady, Honeycrisp, or Braeburn varieties work best for pork and sauerkraut. They provide a perfect balance of sweetness and acidity, and won’t break down too much while braising.

What exactly is sauerkraut?
Sauerkraut is a naturally fermented product made with just cabbage and salt. It's most commonly used as a condiment (like on hot dogs or sausages, or in Reuben sandwiches), but can also be incorporated into recipes like this one. Like other fermented foods (such as kimchi or kombucha), sauerkraut is "alive," meaning the beneficial bacteria involved in the fermentation process are still active.

Where can you buy sauerkraut?
When buying sauerkraut, you’ll often find varieties that are raw and unpasteurized in the refrigerated section of the grocery store, typically near the pickles or specialty foods. Canned or jarred sauerkraut is also a good option, and can usually be found in the shelf-stable aisle.