Thank you Cost Plus World Market for sponsoring today’s recipe. As always, all opinions are my own.
I’m so excited to share with you my families recipe for Roasted Pork, Potato Dumplings, Sauerkraut, and Red Cabbage. It’s truly our Polish feast and you can find us enjoying this meal at least once a month (either at my home or my inlaws home). My friends at Cost Plus World Market reached out to me to share a recipe inspired by the big soccer game currently going on. Since the United States didn’t qualify for the World Cup in Russia this year my family has been rooting for Poland. I’m a quarter Polish and my husband is 95% Polish. So it was a natural fit to cheer them on. Sadly, as we all know they are currently out, but that’s okay. I’m excited to share some delicious Polish food.
((Like I mentioned above)) Most people may not know — I’m actually Polish. I’m part Polish, Italian (hence the “cucina” in the title of my blog) and German. I grew up eating a lot of Italian food and believe it or not, Polish food. So when I found out my hubby was Polish and they ate similar food that I grew up eating I was even more in love. I try to make a wide-variety of foods for my kids so that they continue to keep the Polish food tradition alive. It’s normal to see kielbasa and pierogies on the menu or even stuffed cabbage. A staple in my inlaws home and ours too is a pork roast. It’s a typical Sunday dinner in our home. When we want to make it Polish we add in potato dumplings and sauerkraut. Because I’m crazy and insist on veggies at every meal I typically serve green beans and a salad if I have a large group over. Mushroom gravy on pork roast is a must in our home.
Luckily, Cost Plus World Market makes it easy to put together a feast like this that doesn’t take all day to cook. They have all the Entertaining Essentials. I like to go the semi-homemade route. The Sunday I made this feast I had my in-laws over. I’ll be honest–I was a little worried my semi-homemade route was going to turn them off but my mother in-law was intrigued. Instead of making my potato dumplings from scratch I used the Kartoffelland Potato Dumplings.
She loved how much easier they were to make and they tasted very similar to our homemade version. Of course–homemade can never be beat out but this is a great alternative if your craving potato dumplings and don’t want to do the work!
My family has been watching soccer whenever its on. But we really like it when we can all get together on Game Day. I’m finding I need to make a “feast” for everyone to enjoy during the game. This is where Cost Plus World Market comes into play. They have a wide-variety of International Food items you can pick up to create your own feast. I found almost all the ingredients for this recipe at my local store in Winter Garden, Florida. You can check out where your local store is here.
If you’ve never had Polish food and want to try to branch out and try some new flavors I highly suggest you try my recipe for Roasted Pork, Potato Dumplings, Sauerkraut, and Red Cabbage. In my opinion, it’s the perfect introduction into Polish food!
Oh and you can’t forget the Delicje Polish Cookies! They are a must.
Shop This Post: David’s Kosher Salt | World Market® Garlic Powder | World Market Olive Oil | McClure’s Sauerkraut | World Market® Caraway Seeds | Lowell’s Red Cabbage Salad | Kartoffelland Potato Dumplings | Maggi Cream of Mushroom Soup | Essential Baking French Baguette | Delicje Raspberry and Chocolate Cookies | Nantucket Serving Platter | White Nantucket Dinner Plates | Nantucket Serving Bowl | Danieli Flatware Collection | Stainless Steel Buffet Serving Spoon | Pierced Stainless Steel Buffet Serving Spoon | Red Villa Stripe Napkins | Red Villa Stripe Placemats | kitchen timer | Taylor Adjustable Digital Thermometer | Lodge 5-Quart Double Dutch Oven
Polish Feast: Roasted Pork, Potato Dumplings, Sauerkraut, and Red Cabbage
- Stove Top
For the Pork Roast:
- 2 teaspoons David’s Kosher Salt
- 1 teaspoon ground black pepper
- 1 teaspoon World Market® Garlic Powder
- 1 tablespoon World Market Olive Oil
- 3 pounds pork roast
- 1 white onion thinly sliced
- 2 cups water
For the Sauerkraut:
- 32 ounce McClure’s Sauerkraut
- 4 tablespoons butter
- 1 white onion diced
- 1 tablespoon World Market® Caraway Seeds
- 1 cup low-sodium chicken broth
For the other sides:
- 1 jar of Lowell’s Red Cabbage Salad
- 2 packages Kartoffelland Potato Dumplings
- Essential Baking French Baguette optional
- Delicje Raspberry and Chocolate Cookies for dessert
For the Gravy:
- 8 oz White Mushrooms sliced
- 1 packet Maggi Cream of Mushroom Soup
- 1-½ cups cold water
- ¼ cup fresh parsley divided
For the Pork Roast:
- Preheat the oven to 400 degree’s Fahrenheit. While the oven preheats, rinse and pat dry the pork roast. Then mix together in a small bowl the kosher salt, black pepper, and garlic powder. Sprinkle and rub all over the pork roast. Wash hands well.
- Place a large cast iron skillet (fitted with a lid) on the stovetop. Place the heat on medium and pour the olive oil in a large cast iron skillet. Then, place the pork roast in the skillet. Place the lid on and cook on each side for 5 minutes. Turning once golden brown. While the pork browns you’ll want to thinly slice the onions. Turn the heat off the stove; add the onions in the skillet and pour in the water. Place the lid on and place the pork roast in the oven. *
- Cook for 60 minutes or until internal temperature reads at least 145 degrees Fahrenheit. Remove the pork roast from the cast iron skillet and place on a plate. Tent with foil and let rest for 10-15 minutes before slicing.
To make the Sauerkraut:
- While the pork roast cooks you’ll want to start the sauerkraut next. Drain the sauerkraut in a slotted strainer. Rinse well with water (about 5 seconds). In a large saucepan, heat on medium-high heat and melt the butter. Then add in the diced onion and sauté for 5 minutes until translucent in color.
- Reduce heat to medium-low. Add in the sauerkraut, caraway seeds, and low-sodium chicken broth. Mix well and simmer on low, mixing periodically until the pork roast is done cooking.
For the remaining sides:
- Heat the 1 jar Lowell’s Red Cabbage Salad, in a large saucepan. Cook until hot and then set to the side until ready to serve dinner. I like to keep the red cabbage on low until dinner is ready.
- For the Kartoffelland Potato Dumplings. Follow the directions on the package. These are the easiest potato dumplings ever and the directions are very thorough. You’ll want to start cooking these about 20 minutes before the meat is done. Once the dumplings were done and I placed them on the platter I topped with a little fresh parsley.
To make mushrooms gravy:
- Once you remove the pork roast from cast iron pot you’ll want to let it rest. Using the juices already in the skillet sauté white mushrooms in the pork renderings until soft. Sprinkle in the mushroom soup packet plus. Add 1-½ cups of cold water and whisk until incorporated. Once thick remove from heat and add in 1-tablespoon fresh parsley. Mix well.
- Slice the pork roast and place on the platter. Top with half the mushroom gravy. Using a slotted spoon, carefully transfer the sauerkraut to the platter. Add the potato dumplings on the other side of the platter. Sprinkle remaining fresh parsley on top of the pork roast and potato dumplings. Place the red cabbage salad in a separate bowl and let your guest enjoy the Polish feast!
- Pork – Typically you’ll cook your pork roast 20 minutes for each pound the roast weights. Always use a meat thermometer to check the internal temperature.
Did you make this recipe? Let me know!