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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Spareribs and Sauerkraut with Dumplings Recipe

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This recipe for Spareribs and Sauerkraut with Dumplings is from Francie's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Spareribs
large can sauerkraut
1 c. milk
1 egg
2 tsp. baking powder
1 tsp. salt
1 c. flour
Directions:
Directions:
1. Using a large kettle, simmer seasoned ribs, covered for one hour or until almost tender.
2. Add the sauerkraut and simmer for about 20 minutes.
3. Make soft dough for dumplings using the remaining ingredients.
4. Drop by tablespoons on the meat and sauerkraut mixture.
5. Cover tightly and cook 10 minutes before removing the lid.
Personal Notes:
Personal Notes:
This is one of Bridget’s recipes to appear in the “Des Schmecht Goot” cookbook from St Anthony Catholic Church in St. Peter, Kansas, which was published in 1994.

 

 

 

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