No ImageSpare Ribs, Cabbage, and Sauerkraut

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  1. JC Allen

    Quite bland. It is not the way my mother and grandmother made it….which is okay…but you are missing the flavor of the Old World Cooking

    xxxxxyyyyy

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  2. Shannon

    Fabulous dinner! Cooked it in shifts throughout the weekend before throwing it all together for the final slow cooking. The kitchen smelled amazing all weekend and the taste was even better! I was concerned about the amount of caraway seed on the ribs but it mellowed considerably as it cooked. Brilliant! So glad I stumbled on your site. p.s. I spent my first 33 years of life in MN and miss it very much, have very proud Polish roots, and am married to a proud German. Needless to say, I love you and your parents!

    xxxxxyyyyy

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  3. JAMES FISCHER

    One important step not noted in almost every sauerkraut recipe I have ever seen and needs to be added to this one. My mom always taught me to put that jarred or canned sauerkaut in a collander first and squeeze out as much of that brine first, Rinse and repeat. Do this at least two or three times, then add your apple juice, beer, apples onions whatever flavorings you like. You will have a much better tasting product without all that brine.

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  4. Ruth

    Absolutely the best sauerkraut I have ever eaten. I am hooked and will use this recipe over and over again. Loved that the ribs browned nicely first. I’m still licking my chops. Delicious.

    xxxxxyyyyy

  5. Jennifer

    This is very similar to my mother’s Polish Kapusta recipe. She adds yellow split peas which do add a nice, nutty flavor and texture. She braises the ribs first and then cooks down onions, cabbage and sauerkraut in the pork fat. Then takes the meat off the bones and mixes it in. Salt & Pepper. Yum.

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