In the Georgetown House where I lived in Washington, D.C. for many years, several of us would gather frequently for somebody else to cook for us. When it was my turn, I often prepared this dish because absolutely everyone loved sauerkraut! There usually was nothing left!! Now I continue the tradition with my husband, friends and neighbors---and again there are no leftovers!
Suggested Wine: Johannisberger or Niersteiner
Serve with mashed potatoes and warm rye bread
1 5-6 pound Pork Rib Roast, small lean end
Salt, Pepper and Garlic Powder
2 packages fresh Sauerkraut (32 oz.each) -- rinsed and drained
1 cup finely chopped Onion
1 teaspoon Caraway seed
1 teaspoon Celery Seed
1/2 teaspoon Salt
1/4 teaspoon Coarse-ground black pepper
1/3 cup packed Light Brown Sugar
1 cup Dry White wine
Fresh Parsley Sprigs (optional)
Preheat oven to 425 degrees F. Rub roast all over with salt, pepper and garlic powder; place fatty-side up on rack in roasting pan. Roast at least 20 minutes or until beginning to brown and sizzle. Meanwhile, in a large bowl, combine remaining ingredients; mix well.
Remove roast from oven; lower oven temperature to 300 degrees F. Lift roast out to a platter; remove the rack from pan. Using a bulb baster, remove all but 2 tablespoons fat from bottom of pan; replace roast in bottom of pan. Spoon sauerkraut mixture around roast; mix with pan drippings. Roast 30-35 minutes per pound, basting frequently with pan juices (add more wine if mixture becomes too dry). Let stand 15 minutes before carving.
To serve, place roast on a serving platter and arrange sauerkraut around the roast. Drizzle with pan juices; garnish with parsley if desired.

Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved