Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Shred cabbage, set aside. | 2. Brown ribs in small amount of olive oil in large fry pan; remove from pan. | 3. Sauté cabbage using drippings in pan and butter. I usually do this in batches, adding all cabbage and juices from each batch into the pot. | 4. Add butter to pan and make next batch. | 5. Add salt and pepper to taste. | 6. Add sauerkraut and mix in well. | 7. Bury ribs in cabbage mix, fill with cold water just to cover all. | 8. Bring pot to boil, cover and lower heat to simmer. | 9. Simmer for about 2 hours. | 10. Check after 1-1/2 hours to see if cabbage is soft; meat should be falling off the bones. | 11. When done, carefully remove meat making sure to get all the bones. | 12. There aren't many or any bones in the country style ribs, that's why I use them instead of regular ribs. | 13. Separate meat from bones and fat and return meat to pot. Mix. | 14. I use an 8 quart enameled cast iron pot. Try to use a heavy metal pot or one that has a heavy bottom. | 15. Some people serve this in a bowl with boiled or mashed potatoes and/or some sour cream; and a nice hunk of Polish sisal bread, if you can find any! | 16. You could also add caraway or dill seeds when cooking it. | 17. NOTE:.If you can make this the night before you will serve it, and refrigerate it, it is better. The taste improves with age! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
head cabbage	2			806.9352	0.0	179.5204	4.5333
pork rib	2	lbs		806.9352	0.0	179.5204	4.5333
sauerkraut	1	can		40.4498	9.1118	1.9373	0.2981
butter	1/2			42.75	1.9642	1.3358	3.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.