Barley, sauerkraut and an apple turn barbecued pork into hearty German fare!
SAVE ON THIS RECIPE!
Sauerkraut, which translates as “sour cabbage” in German, is shredded cabbage that has been mixed with salt and allowed to ferment.
Apple varieties such as Cortland, Rome Beauty and Winesap remain flavorful and firm even after cooking.
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