Fall Dutch Oven Bake

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Fall Dutch Oven Bake

This is a recipe that came from my father-in-law. Years ago, before my husband and I were married, we were beginning to enjoy holiday visits home together.

We were spending time with his dad after a day that had been equally busy for each of us. It has been so long, that I can’t actually remember the specifics of the day, but I have vague memories of the cold weather outside, wet leaves sticking to the streets, and the warmth of his house.

For me, there are many things that create the warmth of a home but conversation, good smells, and meals are my favorite. I don’t remember the specifics of our conversations that night, but I remember this meal. (Although, I may have been introduced to a never-ending conversation about counting over this meal. Is it an inherent ability we are all born with or a learned skill? For the record, I argue it is a learned skill. But I’m getting sidetracked here…) This meal was warm, it appeared effortless, and many years later I still remember it.

This past weekend, I found myself standing 3,000 miles away in the warmth of our own kitchen debating what I would have the energy to prepare for dinner after doing a bit more work outside. I remembered this meal and thought it would be the perfect Sunday night dinner.

Fall Dutch Oven Bake 1

 

Fall Dutch Oven Bake 2

 

Fall Dutch Oven Bake 3

The measurements for this recipe are rough estimates. Use what you have in your refrigerator and what you can fit in your pot. And although, I haven’t tried it, I imagine this recipe would work well on a low setting in a crock pot.

Fall Dutch Oven Bake
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • Assorted pork products (sausage, pork loin, meatballs, etc.)
  • Sauerkraut
  • 1 small head of cabbage, sliced
  • 2 apples, chopped
  • Potatoes, chopped (optional)
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 bottle white wine
Instructions
  1. Preheat the oven to 200 degrees.
  2. Using a Dutch oven, layer the ingredients in the following order: A generous helping of sauerkraut, pork, cabbage, apples. Repeat the layering until you’ve filled the pan or used all your ingredients.
  3. Add the bay leaves and thyme.
  4. Pour white wine over everything.
  5. Cover and bake for 5 hours.
  6. After 5 hours, add the potato if using. Cook for 1 hour more.
  7. Remove from the oven and serve.

 

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2 Responses to Fall Dutch Oven Bake

  1. Chris O'Byrne says:

    This pot of food is yet another reason fall is my favorite season. Thanks for the memory and a reminder of a solid Autumn meal.

    • brookeO says:

      Thank you for the meal! I think I’m missing the beautiful Fall weather from the Midwest and trying to make up for what a desert Fall lacks by bringing more of it into the house.

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