Ingredients

lb (125 g) bacon, or 4 to 6 slices 1 medium onion, thinly sliced 2 large carrots, julienned 6 cups (1.5 L) thinly sliced green cabbage 4 cups (1 L) sauerkraut 4 thick boneless smoked pork loin steaks or chops, about 1 lb (500 g) 3 to 4 dried pear halves, thinly sliced 1 large bay leaf 1 cup (250 mL) chicken broth, preferably low-sodium 1 cup (250 mL) dry white wine such as Pinot Blanc lb (250 g) kielbasa cut into -inch-thick (1-cm) rounds cup (50 mL) chopped fresh parsley tsp (1 mL) freshly ground black pepper

Description

Fresh Green Cabbage Tempers Sauerkraut?s Strong Flavour In This Slow-cooked Casserole, A Classic In Alsatian Cuisine. This Is A Warming Dinner To Have Tucked In The Oven?or The Slow Cooker?on An Afternoon Of Winter Activities. Coming In From The Cold, The

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