Author Notes
My mother's recipe adapted that she would serve on cold winter nights with a side of boiled potatoes and fresh rye bread. Like other simple recipes, the better your ingredients, the better your dish. Use quality bacon, smoked sausage ( I use Boars Head) and dried mushrooms (dried polish or porcini mushrooms) We make this once a year, so keeping all the bacon fat and sparerib grease adds flavor isn't an issue, but you can certainly cut the fat intake with turkey products. —loubaby
Ingredients
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3 pounds
(1 slab) pork sparerribs
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4
garlic, smashed
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1 tablespoon
kosher salt
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1/2 teaspoon
black pepper
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1/2 pound
bacon, chopped
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1 1/2 cups
coarsely chopped onion
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3 pounds
green cabbage, shredded (16 cups)
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2 pounds
sauerkraut, drained, rinsed
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3/4 ounce
dried mushrooms, (about 1/2 cup), crumbled
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2 teaspoons
kosher salt
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1 teaspoon
black pepper
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1 pound
Smoked Polish Sausage, 1-inch thick half slices
Directions
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1. Rub spareribs on both sides with crushed garlic, salt and pepper; place in shallow sided pan cook 300 oven for about 1 hour. Cut between each rib section into individual rib pieces.
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2. Meanwhile, cook bacon in an extra large (14 inch) frying pan (or use 2 skillets) over medium heat 10 minutes to render fat; add onion and cook 10 minutes. Raise heat to medium-high or high; add cabbage and cook 10 minutes more. Add sauerkraut and mushrooms; season all with salt and pepper and cook 10 minutes. (If you need to add some olive oil to prevent sticking, do so.)
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1. Transfer mixture to large covered casserole; stir in sausage and spareribs. Cover and bake 325 about 1 ½ hours. This is a great make-ahead meal, as casserole is better if it sits another day before reheating.
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