Choucroute Garni
Yield
8 servingsPrep
30 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork ribs
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | large |
garlic cloves
minced |
*
|
| 4 | slices |
bacon
chopped |
|
| 1 | large |
onions
chopped |
|
| 1 | can |
sauerkraut
drained (2 pounds) |
*
|
| ½ | pound |
carrots
peeled and sliced |
|
| 1 | teaspoon |
caraway seeds
|
|
| 6 | medium |
red skinned potatoes
quatered |
*
|
| ¾ | pound |
polish kielbasa sausage
cut into 2 inch pieces |
*
|
| 1 | can |
chicken broth
(14 1/2 ounces) |
*
|
| ½ | cup |
white wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork ribs
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | large |
garlic cloves
minced |
*
|
| 4 | slices |
bacon
chopped |
|
| 1 | large |
onions
chopped |
|
| 1 | can |
sauerkraut
drained (2 pounds) |
*
|
| 226.8 | g |
carrots
peeled and sliced |
|
| 5 | ml |
caraway seeds
|
|
| 6 | medium |
red skinned potatoes
quatered |
*
|
| 340.2 | g |
polish kielbasa sausage
cut into 2 inch pieces |
*
|
| 1 | can |
chicken broth
(14 1/2 ounces) |
*
|
| 118 | ml |
white wine
dry |
*
|
Directions
The long, slow cooking of sauerkraut with pork spareribs and kielbasa mellows the sharp flavor of sauerkraut.
Dark rye bread and a crunchy salad are all that is needed to complete this meal.
Cut ribs between bones into single pieces.
Season to taste with salt and pepper.
Brown ribs in oil in large skillet.
Remove ribs.
Add garlic, bacon and onion to skillet and sauté until onion turns golden, stirring occasionally.
Stir in sauerkraut, carrots and caraway seeds.
Spoon sauerkraut into bottom os casserole to cover.
Arrange half of ribs over sauerkraut along with potatoes and kielbasa.
Spoon remaining sauerkraut over top of meat and vegetables.
Top with remaining ribs.
Pour over chicken broth and white wine.
Bake at 325℉ (160℃) for 2 to 3 hours or until ribs are tender.
