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German Sauerbraten Stew

 German Sauerbraten Stew
Our kids typically don't care for cabbage, but they can't get enough of this dish. I often put this stew on the stove before doing chores so we can come inside to a hearty meal.
14 ServingsPrep: 20 min. Cook: 2 hours


  • 2 pounds boneless pork, trimmed and cut into 1-1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 1-1/2 quarts water
  • 2 cups ketchup
  • 1 large onion, chopped
  • 2 medium potatoes, peeled and cubed
  • 3 medium carrots, cut into 1/2-in slices
  • 1 cup fresh or frozen cut green beans (1-inch pieces)
  • 1 cup shredded cabbage
  • 2 celery ribs, cut into 1/2-inch slices
  • 1/4 to 1/2 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 1 cup crushed gingersnaps (about 16 cookies)


  • In a Dutch oven or soup kettle, brown pork in oil. Add the next 10
  • ingredients. Cover and simmer for 1-1/2 hours. Stir in gingersnap
  • crumbs; simmer, uncovered, for 30 minutes or until stew is thickened
  • and pork is tender. Yield: 12-14 servings (3-1/2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 215 calories, 7 g fat (2 g saturated fat), 38 mg cholesterol, 500 mg sodium, 24 g carbohydrate, 2 g fiber, 15 g protein.
Wine: This recipe pairs well with a medium white wine.: Taste of Home Special Offer: Enjoy this recipe with Protea Chenin

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German Sauerbraten Stew (continued)

Wine (continued)
Blanc South Africa 2011
. Honeysuckle and pear, with a hint of lemon, makes this perfect with any fish or chicken dish. Buy now and get 2 bottles for $29.99. Order Now