Sauerkraut and dumplings with ribs
Sauerkraut and dumplings with ribs recipe in the casserole category
Recipe ingredients:
- 3 pounds country pork or spare ribs
- 2 pounds sauerkraut in plastic bags
- 1 teaspoon caraway seeds, optional
- Couple black peppercorns
- 1 to 2 bay leaves
- Salt and pepper to taste
- 2 medium potatoes
- 1 cup flour
- 1 teaspoon salt
- 1 medium egg
Recipe method:
- Wash and cut pork in serving size pieces.
- Soak in water for awhile with some salt, drain and dry with paper towel.
- Rinse sauerkraut in a large strainer under hot running water and squeeze out the sour liquid.
- Place sauerkraut, meat and seasonings in large pot and add water to cover.
- Bring to a boil and then cook slowly for 2 to 3 hours or you can use a slow cooker or crockpot.
- Place one egg in blender.
- Cut potatoes in small pieces dropping the potatoes one at a time through blender cover opening.
- After potatoes are ground add flour and salt. Mix well.
- With damp hands form into balls the size of walnuts and drop into simmering mixture.
- Cook for about 15 minutes.
- Before dropping in the dumplings, meat can be removed and kept warm.
- Just before serving, remove bay leaves and peppercorns.
- Serve with some rye bread and butter.
Tags: sauerkraut, dumplings, ribs, recipe, casserole, recipes, cooking