Recipe: Country Ribs with Sauerkraut
Yield: 6 To 8
3 lb Country-style pork ribs 1 tb Garlic powder 2 1/2 lb Russet potatoes,, peeled and -- quartered 2 lg Onions, quartered 1 lb Polish Kielbasa sausage, -- sliced 1/2 inch thick 2 Jars (1 pound) sauerkraut, -- rinsed and drained 1 pk (1 pound) frozen baby -- carrots 1 1//2 ts salt
1/2 ts Pepper
3/4 lb Swiss chard, shredded
Place ribs in a 6 qt Dutch oven or large pot with enough water to cover. Stir in garlic powder. Cover and heat to boiling. Reduce heat to medium and cook , covered, 1 1/2 hrs. Skim foam from top.
Add potatoes and onions. Cover and cook over medium-low heat 45 minutes.
Add sausage, sauerkraut, carrots, salt and pepper. Cook, covered, 15 minutes.
Stir in chard; cover and let stand 5 minutes. Serve in soup bowls. Posted to EAT-L Digest by "Pamela F. Wagner" <FanofPern@AOL.COM> on Jul 5, 1997
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