o 425\u00b0F.
Bake spareribs for 45-50 min, covered
Melt margarine in pan.
Add onions and celery and cook til gender and golden.
Add remaining ingredients except for meat, potatoes and sauerkraut.
Simmer 20 minutes.
Brown ribs in Dutch oven.
Add sauerkraut and sauce.
Cover and cook til ribs are tender - 1 hour or so.
Turn ribs occasionally.
Add potatoes and cook 20-30 minutes.
(Amounts to meet your desire.)
Brown spareribs.
Rinse sauerkraut in cold water and pat dry with paper towels.
Either in same skillet you browned the spareribs in or a roasting pan, put layer of sauerkraut and then layer of ribs.
Repeat, ending up with layer of sauerkraut on top.
Add beer to cover.
Simmer several hours if using skillet method or bake at 350\u00b0 in covered roasting pan for 2 hours or until meat is tender.
I like to add quartered potatoes the last half hour and season with black pepper.
Cut spareribs into serving size portions and place in a roaster.
Cover with sauerkraut (which has been rinsed in cold water) and bake for 1 1/2 hours at 350\u00b0.
Put ribs in pan, season and bake at 450\u00b0 for 20 minutes. Take ribs out of pan and put sauerkraut and remaining ingredients in.
Place ribs on top of sauerkraut and bake at 350\u00b0 for 1 1/2
to 2 hours.
In a large roaster or baking dish, put spareribs.
Take sauerkraut, put on top of spareribs.
Cut up potatoes and put in roaster.
Add onions.
Add parsley, basil, dill, salt and pepper. Bake at 350\u00b0 for 1 1/2 hours.
Place sauerkraut in Dutch oven pan.
Place ribs on top.
Salt and pepper.
Pour water down the side so you won't disturb salt and pepper on ribs. Cover and bake for 1 hour at 350\u00b0.
Very good with mashed taters.
Cut ribs into serving size portions.
Pack into pot and cover with water.
Add salt; cook until tender, about 1 hour.
Add kraut, pushing down meat stock.
Cook 30 minutes longer or until most of liquid is evaporated.
Makes 5 servings.
Cut ribs into serving size portions.
Place ribs in 3-quart baking dish.
In bowl, combine sauerkraut, water, brown sugar and caraway seed.
Spoon over ribs.
Cover and bake at 350\u00b0 for 1 1/2 hours.
In a small bowl, combine flour, baking powder and salt. Beat egg and add milk.
Add egg mixture to dry ingredients and stir with a fork just until combined.
Drop by tablespoonfuls onto hot sauerkraut and rib mixture.
Cover and return to oven for 20 minutes.
If desired, garnish with fresh parsley.
4 juniper berries, the cloves and 4 allspice berries. Add the
Melt fat in a large pan and brown onion; reduce heat.
Season meat with salt and pepper; add to pan.
Add sauerkraut and cover with boiling water.
Cook slowly for 2 hours or until meat is tender.
Make dumplings; sift flour baking powder and salt together.
Beat egg, add milk and stir into dry ingredients.
Drop by spoonfuls into the hot sauerkraut and cover the pot tightly.
Cook for 15 minutes without lifting the cover.
hours; drain off water and add meat, garlic, egg, cream
hops or pork meat with sauerkraut in a pressure cooker, Dutch
at, bring to a simmer, and cook until tender, about 10
ielbasa into 3-inch lengths and butterfly lengthwise. Place on hot
In a medium bowl, combine the sauerkraut and brown sugar. then place in slow cooker. Arrange the sausage and onion over the sauerkraut.
Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low setting, and cook on low for two more hours.
In a 2-quart saucepan, heat Wesson oil.
Wash and drain sauerkraut.
Put it in oil.
Cut in small pieces (rounds) the kielbasa.
Put over sauerkraut and caraway seed.
Cook on low heat for about 10 minutes.
Preheat the oven to 350F (175 degrees C).
Cook bratwurst in a skillet over medium-high heat just until browned.
Spread sauerkraut in the center of a 9x11 casserole dish, leaving space around the edges of the dish.
Pour the beans around the outer edge of the sauerkraut, in this reserved space.
Sprinkle celery salt and brown sugar over the sauerkraut, and place the brats on top.
Cover and bake for about 45 minutes, or until bratwurst links are cooked through.
Drain sauerkraut; rinse well in cold water.
Drain and set aside.
Saute onion slices in drippings.
Meanwhile, quarter and core the apple.
Cut in thin slices.
Saute 1 to 2 minutes with onion.
Add drained sauerkraut and brown sugar, gently mixing with a wooden spoon.
Cover and simmer for 20 to 30 minutes over low heat.
Good with pork chops or Polish sausage.
Cut in large chunks and heat on top of sauerkraut.
Serves 4.
Rinse sauerkraut in colander about 2 to 3 times well; drain. In large skillet with lid, saute onion with butter until yellow. Add sauerkraut and 1/2 cup water.
On medium-low flame, semi-cover pan and cook until sauerkraut becomes limp and golden, stirring occasionally, about 1/2 hour to 45 minutes.
Do not burn.
(Water will evaporate.)