Sauerkraut and Spare Ribs (Kapusta)
Terri asked for sauerkraut and spare ribs with mashed potatoes during a visit at Mom & Dads house in Forest Grove. Terri said that Mom called it Kapusta and she had forgottan that word for so many years but it just popped into her head. Kapusta is what my Great Grandma (Gram) called it. (Dave)
Ingredients
| Ingredients | |
|---|---|
| 3 lbs | Country Pork Ribs (use spare ribs if you can't find country ribs) |
| 3 | Bay Leaves |
| 1 | Onion |
| 2 Jars | Sauerkraut (32oz jar) |
| 1 T | Caraway seed (depends on what you like) |
| 1 T | Dill |
| Salt (to taste) | |
| Pepper (to taste) | |
|
Potatoes (for mashing) |
Preparation
- Put about 2" of water in a pot.
- Add country ribs
- Bring to a boil without the lid
- Skim off the foamy stuff
- Add 2 Bay leaves, 1 onion and cook 45 minutes until done
- Add Sauerkraut, dill and/or caraway seed.
- Cook until tender (1/2 to 1 hour)
- Mash potatoes
- Eat sauerkraut and ribs on top of mashed potatoes
