Polish Feast: Roasted Pork, Potato Dumplings, Sauerkraut, and Red Cabbage

White platter with saurkraut, pork roast, and potato dumplings.

Polish Feast: Roasted Pork, Potato Dumplings, Sauerkraut, and Red Cabbage

Looking for a traditional Polish dinner? My recipe for Roasted Pork with Potato Dumplings, Sauerkraut, and Red Cabbage are semi-homemade and made in a little over an hours time. It’s truly our Polish feast that you'll find my family enjoying at least once a month.

Course Main Course

Cuisine Polish

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 503kcal

Author Katie

Equipment

Stove Top
Oven

Ingredients

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

Instructions

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.

To serve:

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!

Notes

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.

Nutrition