How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pork Bones With Sauerkraut?

You need 10 ingredients. The key ingredients include: 2 1/2 lb. blade or neck pork bones, 1/2 large cabbage, coarsely shredded, 2 lb. coarse sauerkraut (like Cortland), 1 Tbsp. paprika (approximately), and more.

Is Pork Bones With Sauerkraut suitable as meat & poultry?

Yes, Pork Bones With Sauerkraut falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Pork Bones With Sauerkraut?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Bones With Sauerkraut Recipe

Name: Pork Bones With Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb. blade or neck pork bones; 1/2 large cabbage, coarsely shredded; 2 lb. coarse sauerkraut (like Cortland); 1 Tbsp. paprika (approximately); 2 Tbsp. caraway seed; black pepper; 2 cloves garlic; water; 6 Tbsp. flour; 1 c. all-purpose flour

Try this homemade Pork Bones With Sauerkraut recipe the whole family will love. Made with blade, cabbage, coarse sauerkraut and paprika. Easy step-by-st…

This Pork Bones With Sauerkraut relies on simple, everyday ingredients such as blade or neck pork bones, paprika (approximately), caraway seed and black pepper. It comes together quickly and makes 4 servings, at about 999 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Pork Bones With Sauerkraut

Tips for the best results

Variations & substitutions

My Personal Notes

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