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Sauerkraut with Polish sausage, pork spare ribs and dumplings Recipe

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This recipe for Sauerkraut with Polish sausage, pork spare ribs and dumplings, by , is from The Pettit Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Dianne (Stock) Berry - Gayle (Stock) Crowe's sister
Added: Sunday, March 04, 2012

Category:

Ingredients:
***MAKE SURE YOU USE A LARGE POT MAKES ALLOT+++

1 head of cabbage

1 jar sauerkraut

1 large onion

1 large can stewed tomatoes

(mushrooms optional)

chicken bouillon

1 / 2 pack of bacon

salt and pepper if desired

polish sausage either smoked or fresh

pork spareribs

Directions:
Fry bacon and cut up ... Then brown polish sausage and ribs in bacon grease from the bacon you cooked.. and brown chopped onion
Shred cabbage and put in a big pot of water and simmer it down. Once the cabbage is cooked down add stewed tomatoes and sauerkraut add sausage,bacon, ribs ...add bouillon to taste a little at a time or will get to salty......If you need to add more water do so.
Simmer on low heat about 1/12 -2 hours or until done
Add dumplings for about 20 minutes in the end

Ingredients for dumplings (OR YOU CAN USE POTATO GNOCCHI STORE BOUGHT )
flour
water
egg

mix to a consistency to wear it holds together to form dumpling
drop each dumpling in boiling salted water. They are done when they get firm.....drain and then add to the pot that the rest of stuff is in and let it cook with the rest of stuff about 20 min.in the end


 

 

 

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