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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
- 3 pounds (1 slab) pork sparerribs
- 4 garlic, smashed
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 pound bacon, chopped
- 1 1/2 cups coarsely chopped onion
- 3 pounds green cabbage, shredded (16 cups)
- 2 pounds sauerkraut, drained, rinsed
- 3/4 ounce dried mushrooms, (about 1/2 cup), crumbled
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 pound Smoked Polish Sausage, 1-inch thick half slices
- 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.
- 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.)
- 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.
- This recipe was entered in the contest for Your Best One-Pot Meal