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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. put the oil in a large sauce pan and brown the rib until nicely browned. | 2. move the ribs to a large slow cooker add the stock or water to cover and cook until the meat falls off the bone. 6-8 hours on high. | 3. Remove the bones and fat from the meat and ladle off the fat from the stock. You can chill the stock until fat solidiffies. | 4. Peal ,core and chop apples, peal and slice onion. | 5. Place the meat back in the stock pot with the stock and add the onion,apples,spices and sauerkraut add enough water to cover and cook on high for another 4 hours.Take the Polish sausages and slice into 2 inches sections and submerge sausage into pot and cook for an extra 1/2 hour just until hot. Serve with mashed potatoes and slices of hearty type bread to soak up all the wonderful sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
sparerib	4	lbs		5022.9447	0.0	280.5233	424.32099999999997
water	6	cups		0.0	0.0	0.0	0.0
sauerkraut	3			121.3493	27.3355	5.812	0.8942
polish sausage	6			8867.2201	44.3361	383.5209	781.1858
white onion	1			60.0	14.01	1.65	0.15
granny smith apple	2			238.96	56.0732	1.8128	0.7828
caraway seed	1	teaspoon		6.992999999999999	1.0479	0.4152	0.3064
juniper berry	6 -8			-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375

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