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Sauerkraut with Country-Style Ribs

 
Sauerkraut with Country-Style Ribs
195

This recipe is my glorified version of a Polish "kapusta," made hearty with the addition of country-style pork ribs, mushroooms and bacon. Traditionally, it is served with "kluski (potato dumplings)" or egg noodles and rye bread.

Yield

8

servings

Prep

15

min

Cook

10

hrs

Ready

10¼

hrs

Trans-fat Free, Low Carb
 

Ingredients

1 medium cabbage
trimmed, cored and shredded
*
14 ounces sauerkraut
canned, drained, rinsed, reserve some of the liquid
1 large yellow onion
chopped
8 ounces mushrooms
chopped, sauteed
2 pounds pork ribs
country-style, boneless or bone-in
1 teaspoon sugar
granulated white
¾ teaspoon kosher salt
¼ teaspoon black pepper
*
1 cup beer
any
4 strips bacon
cooked until crisp, chopped

Directions

Combine cabbage, sauerkraut, 2 teaspoon reserved sauerkraut juice, onion, salt, pepper and sugar in slow cooker crock. Layer in the ribs over the mixture. Pour the beer over the ribs just before turning on cooker. Cover and cook on LOW 8 to 10 hours (meat should be very tender).

Remove ribs from cooker and let cool enough to handle.

Shred meat, discarding any bones and fat. Return meat to cooker along with the sauteed chopped mushrooms and bacon. Continue to cook approximatley 15 to 20 minutes, until heated through.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 47467% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 138mg 46%
Sodium 766mg 32%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 60g
Vitamin A 0% Vitamin C 15%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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