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This is my favorite way to have spareribs if I am not having them barbecued.

3 lbs or more spareribs, cut in serving-size pieces
3/4 tsp. salt
1 cup boiling water
1 onion, diced
3 bay leaves
3 whole cloves
4 cups drained sauerkraut
2 tsp. sugar
salt and pepper to taste

2 cups beef or chicken stock, or consommé to cook the dumplings


3 to 4 eggs
1/2 to 1 cup milk
1/2 to 1 tsp. salt
3 to 4 cups all-purpose or unbleached flour


Brown the ribs in a skillet; then put them into a Dutch oven. Add the salt and water, onion, bay leaves, and whole cloves. Simmer until tender, about 1 to 1 1/2 hours. Add the sauerkraut and sugar. Season to taste, and cook for another 30 minutes or so, until the flavors blend.

In saucepan, bring the soup stock to a boil and drop into it some Egg Drop Dumplings. Cover and cook until they are fluffy. Drain and add the dumplings to the sauerkraut and ribs just before serving.


Beat the eggs and milk; add the salt and flour together. Make a dough that is too soft to handle. Drop by half teaspoons (rough measure) into the boiling 2 cups soup stock. Cover the pot with a tight lid and cook 3-5 minutes, watching closely, as dumplings can boil over very quickly. The dumpling may be varied by adding spices like paprika or such herbs as chopped dill or parsley to the dough. Serves 6 to 8.

Discovering Sauerkraut


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Last updated November 30, 2004