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Kapusta and Ribs
Polish style Sauerkraut and Ribs

Ingredients:

2 jars (16 ounces each) sauerkraut, drained and rinsed well.
3 Tablespoons vegetable oil
1/ 2 lb. sliced polish Kielbasa
2 medium onions small dice
*1 lb (about 2 large) portabella  Mushrooms small dice
1 14 oz. can of crushed or diced tomatoes
1/4 cup packed brown sugar
1 cup white wine
1 tablespoon caraway seed
4 bay leaves
1 tablespoon peppercorns
2 pounds pork spareribs, cut into sections of 4 ribs a piece.

* you can substitute any mushroom


1. Heat the oil on medium heat and saute the sausage in a Dutch oven till browned slightly.

2. Add the onion, and cook till translucent.

3.Add the mushrooms, tomato, spices, wine and brown sugar.

4. Add the Sauerkraut, mix well, and Add the ribs.

5. Cover bring to a slow simmer and cook for 2 hours on low heat until the meat just starts to pull away from the bone.

 

 

 

 

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Last updated May 19, 2009