• 4 smoked ham hocks (3/4 lb.ea)
  • 2 cups diced cooking apple
  • 1/2cup sliced onion
  • 1-16 oz.can sauerkraut, rinsed and drained
  • 1/2tsp caraway seed
  • 2Tbsp. butter or margarine
  • 1can(10 3/4oz.) Campbell's Condensed Cream of Celery Soup
  • 3 med. potatoes(about 1 lb., Peeled and quartered
  • 4 med. carrots, cut into 3 in. pieces 4 peppercorns


In large heavy pan, cover pork hocks with water. Cover, simmer 2 hours 30 minutes. Drain, reserving 1 cup liquid. Remove hocks. In same pan, cook apples and onion with sauerkraut and caraway seeds in butter until tender. Stir in soup, reserved liquid, potatoes, carrots, and peppercorns; add hocks. Cover, simmer 30 minutes or until vegetables are done.

Makes 4 servings.

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Submitted 6/13/05.
Source: Campbell's Soup Co.
Submitted By: James Gibson
Sauerkraut and Pork