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Does anyone have a good kraut and ribs recipe that is cooked in a dutch oven? My wife's mother has one for a croc pot but I am not crazy about that one. It's too bland for me. I think she rinses her sauerkraut which I don't want to do. I know the internet has a ton of them but I thought I would ask you first.
We switched back to real butter years ago. Musch better flavor and we use less. Still looking for some home churned, tho. Closest I've found is an "Irish Gold" imported - $5 / half pound, but lasts 2-3 weeks, so not a major expense.
I will see if Mom wrote the recipe in one of the many cook books / recipe collection - I have 7 boxes of her books, and that's after giving away 3 more boxes of duplicates, or things we don't cook.. May be a while before I get through looking.
lithuanian sauerkraut soup--might not be what you are looking for but i found this and it made me think of my mothers soups--i haven't tried this recipe-it's from allrecipes.com
* 1 pound cubed beef stew meat
* 1 pound pork spareribs
* 1 pound pork chops
* 1 pound smoked pork butt
* 1 cup water
* 4 pounds sauerkraut
* 1 cup water
* 4 pounds finely chopped cabbage
* 1/4 pound bacon
* 1/2 cup chopped onion
* 2 tablespoons all-purpose flour
* 1 pound kielbasa sausage, sliced thin
* 1 (29 ounce) can diced tomatoes
* salt and pepper to taste
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1. Brown the beef, spareribs and loin chops in a large heavy pot. Put the browned meats and the smoked pork butt with 1 cup of water into a separate, covered pan and simmer until tender, removing the pork chops after about 30 minutes, the butt after 1 hour, the beef after 1 1/2 to 2 hours and the spareribs after 2 hours.
2. Meanwhile, pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Stir in the chopped cabbage. Cover and cook until cabbage is tender, about 30 minutes. Remove lid and keep pot on a very low simmer.
3. In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture.
4. As you remove the meats from the second pan, cut away fat and bone and cut the meat into small pieces. Add to sauerkraut mixture.
5. Skim the fat off the meat juices and add to sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 minutes and serve hot.
Thanks Bubba for trying to look for the recipe. It sounds like your mother and my wife have the same "hobby" of collecting/hording recipes.
planolinda, holy smokes, that must feed 20 people but it sure looks good. I guess everything IS bigger in Texas. Not quite what I was looking for but thanks. I think the recipe I am thinking about is pretty much just spare ribs and sauerkraut with a couple of spices or herbs. Maybe that's why it's so bland.
That's a great story Bubba. She sounds like she was a lot more organized than my wife. Most of her recipes are little bits from newpapers and magazines stuffed in cookbooks that take up way too much room in the kitchen. I love her cooking though.
Sauerkraut strength, flavor, or sourness can really vary by brand name. Also canned vs plastic pouch in refrigerated case. A good sauerkraut won't diminish in flavor when washed, but I understand why it seems that way. I love it strong and sour and only rinse it to remove the preservatives listed on the bag. Sometimes, I just eat it straight out of the bag. I've tried many brands and my favorite is refrig. Willies made in Bear Creek, WI.
I've never found anything better than my mothers old simple recipe. In the dutch oven layer sauerkraut, onion slices, and grated apples. Top it with the spare ribs. Sprinkle liberally with garlic powder and freshly ground pepper. Bake 350º 1 to 1.5 hours. Turn ribs, now and then, so they brown evenly.
The frugal old timers around here make the same recipe with pork neck bones instead of ribs! Then the sauerkraut is the star of the show.
Zone3, that is just what I am looking for, simple with just a few ingredients. You say she doesn't brown the meat first? It will brown in the dutch oven even when it is covered? Does she separate the ribs or leave them intact?
I do a similar recipe w/ chicken. Melt 1 stick butter in dutch over and add a bit of garlic. Add 1 large jar, loosely drained, saurkraut and mix w/ butter. Add equal size new potatoes or equal size chunks russet potatoes. Top w/ chicken breasts (skinless)or thighs (I prefer). cover and cook 375 degrees for 1+ hr. Serve w/ butter and sour cream. fab!!!!
Davdon, UNCOVERED! sorry about that. The ribs act as cover for what's below them so you can cut them to fit your pan shape. 4 ribs are prob. a serving size. I may lay a third of the rack across the pan and fit smaller pieces to fill in the gaps.
Prep the rib backside by removing that flap and trimming off excess fat. Pull off any of the silver skin that's easy to get. The reason you want fairly big pieces is that it's easier when you turn them over. 350º is not that hot, so after 30 mins. they brown nicely. Turn them over when they are brown enough for you, and bake another 30 mins. All that flavor drips down into the sauerkraut. Bake a little more, if needed, until everything is bubbly and spareribs look just the way you want them.
Hi shelly61, there are no stupid questions. There are a heck of a lot more people who can explain it better than me but I can tell you it's a German dish of shredded cabbage that is fermented with salt and I think some spices. I think the word "sauerkraut" is German for cabbage. By the way Australia is the number one place I want to go visit. It looks like a beautiful place and I hear the people are extremely friendly and the food is fantastic.