This hearty dish of żeberka w kiszonej kapuście brings two of our favorite things, cabbage and pork, together to make a stick-to-your-ribs kind of dinner, perfect for a cool fall or winter evening.

 

INGREDIENTS

  • 1.5 lbs / 700 g of pork ribs
  • 6 oz / 170 g of thick cut smoked bacon
  • Salt and pepper
  • 3 tbs of cooking oil
  • 2 small onions
  • 3 cloves garlic
  • 3 tbs of all purpose flour
  • 2 – 14.5 oz cans / about 1 kg of sauerkraut*
  • 2 cups of chicken stock
  • 1/2 tsp of thyme
  • 5-6 allspice and peppercorns – whole
  • 3 bay leaves

INSTRUCTIONS

  1. Wash and dry ribs. Cut into 1 bone sections. Sprinkle with salt and pepper and set aside. In the meantime, cut bacon into cubes, chop onion and peel and mince garlic. Heat oven to 350°F / 180°C.

 

By

Leave a Reply

Your email address will not be published. Required fields are marked *