Spareribs with sauerkraut and Dumplings
- 3 pounds salted spareribs
- 1 pound sauerkraut
- 1/2 cup butter
- 6 large apples, pared and sliced
- 1/2 bottle white wine (or water)
- 1/4 pound ground pork
- 1/4 pound ground veal
- 1 tablespoon butter
- 1 teaspoon grated onion
- 1 egg
- Salt and pepper
Cut the salted spareribs into serving pieces, wash and drain them, then brown on both sides in butter; place them in a dutch oven or casserole or heavy saucepan. Cover with sauerkraut. Add the butter, apples, white wine, pinch of sugar, and pepper and salt. Simmer, covered for 2 hours. Add little water as original liquid cooks away.
Meat Dumplings
Mix remaining ingredients together, then work into them enough soaked bread crumbs to make mixture stick together. Form into small balls, fry in the butter in which spareribs were browned. Place sauerkraut in center of serving platter, arrange the spareribs around it, and the meat balls on the sauerkraut on top of each other like a tower.
Serves 6 People
Meat Dumplings
Mix remaining ingredients together, then work into them enough soaked bread crumbs to make mixture stick together. Form into small balls, fry in the butter in which spareribs were browned. Place sauerkraut in center of serving platter, arrange the spareribs around it, and the meat balls on the sauerkraut on top of each other like a tower.
Serves 6 People
Submitted by Jun 3, 2009
19 min
120 min
139 min