Put spareribs in a large Dutch oven or soup pot.
Cover with water; add bay leaves and garlic.
Boil and simmer 1 hour.
Wash sauerkraut well.
Drain some of water off the ribs (most of it) and put sauerkraut in with ribs and remaining water.
Add 1 chopped onion and the mushrooms.
Let simmer all day (at least 3 to 4 hours).
Add bacon, flour and potatoes and let simmer about 1 hour longer.
Polish sausage may also be added at this time.
epper to taste.
Add sauerkraut and mix in well.
Place beans in a slow cooker with sauerkraut, sausage and brown sugar.
Stir well and cook in slow cooker approximately 3 hours.
Slice kielbasa into 1 inch rounds; brown in skillet.
Brown the onions.
Drain juice from sauerkraut and add 1 to 2 tablespoons sugar.
In a large casserole, make layers of sliced potatoes, sauerkraut, kielbasa, and onions.
Mix soup with 1/2 cup water and pour over other ingredients.
Sprinkle with caraway seeds.
Cover and bake at 375 degrees for about 1 hour.
Uncover and bake an additional 15 to 20 minutes until top is brown.
n a large pot, place sauerkraut,1 or 2 cans of
Open and squeeze juice from sauerkraut.
In a large roaster, layer sauerkraut, cabbage and tomatoes.
Sprinkle with peppercorn, bay leaves, caraway seed (and gin).
Break kielbasa (do not cut) into 2-inch pieces and arrange over top.
Cover and bake in slow oven (250\u00b0 to 275\u00b0) for 4 to 6 hours.
This dish can be prepared ahead and is even better the second day.
Place 1/2 of the sauerkraut in the bottom of your slow cooker.
Top with sausage & apples then remainder of sauerkraut.
Mix together the brown sugar, caraway seeds & pepper and sprinkle evenly on top.
Pour apple juice all over.
Cover & cook on low for 4-5 hours or until apples are tender.
Wash and drain sauerkraut.
Add shredded cabbage, onion, apple, salt, pepper, sugar and water.
Cook at 325\u00b0 for 1 hour in a covered casserole.
Fry salt pork while sauerkraut is cooking.
Add 2 tablespoons flour and brown slowly.
Add pork to sauerkraut and serve.
Makes 6 servings.
Place sauerkraut in a colander and squeeze out all excess liquid using your hands; chop well.
Combine sauerkraut, onion, apple, and carrots in a large bowl and mix. Add oil and sugar and toss to combine. Season with caraway seeds, salt, and pepper. Refrigerate 30 minutes before serving.
Heat oil in a large skillet.
Add kielbasa and brown over high heat.
Add carrots and water, bring to a boil, cover, reduce heat to low and simmer for 5 minutes.
Add sauerkraut, beans and dill.
Bring to a boil, cover, reduce heat to low and simmer 30 minutes.
Drain and rinse sauerkraut.
Combine with remaining ingredients and bake in covered roaster for 1 hour at 350\u00b0.
Toss lightly with a fork a couple of times while baking.
Cook meat in water until well done.
Add onion, sauerkraut juice and sugar.
Beat egg, add flour, milk and cream.
Add to soup and bring to a boil.
Serve with potato dumplings.
reserving bacon grease.
Drain sauerkraut (do not rinse).
Add
ll ingredients including the drained sauerkraut and bacon in a braising
In a stockpot, add sauerkraut and bring to boil; rinse and drain.
Return sauerkraut to stockpot and add enough water to cover sauerkraut.
In a small skillet, saute onion in butter until soft. Add butter beans and cook at least 30 minutes.
Add kielbasa and cook 45 minutes to 1 hour, the longer the better.
Season with salt and pepper and serve with crusty bread.
Cook onion and kielbasa in frying pan until onions are translucent.
Drain liquid from sauerkraut.
Mix all ingredients together.
Transfer to a buttered casserole dish.
Bake in a 350 degree Fahrenheit oven for 45 minutes to 1 hour.
Cut up cabbage.
In deep pot, put cabbage, tomatoes and water to cover.
Put on heat and bring to boil.
Lower heat.
Add sauerkraut, caraway seeds and salt.
Stir occasionally.
Add oil to medium skillet. Over medium heat saute apples, onions and caraway seeds until onion turn opaque. About 10-12 minutes.
Dice sausage into 1/2 inch pieces and add to skillet. Stir well. Heat for 8 -10 minutes or until sausage is warm.
Drain sauerkraut well. Add sauerkraut and stir well. Cover and turn down heat to low.
Cook on low for 10 minutes. Stir to prevent burning. Serve hot with a little shot of mustard on the side. Enjoy.
In large Dutch oven, place cabbage, sauerkraut and pork chops. Sprinkle with salt and pepper.
Add bay leaf, mushrooms and water; cook, covered, for 1 hour and 30 minutes, or until chops are tender.
Cool mixture, then remove bones from chops.
Cut chops into bite size pieces.
Refrigerate all until 1 hour before serving, then peel and slice kielbasi about 1/2-inch thick and add to cabbage with pork and tomato sauce.
Cook, covered, about 1 hour, or until pork is tender and stew is piping hot.
Serve with boiled potatoes.
re lightly golden.
Rinse sauerkraut in a strainer under gently