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Sauerkraut and Dumplings with Ribs
3
2
1
pounds country pork or spare ribs
pounds sauerkraut in plastic bags
teaspoon caraway seeds, optional ( I omit, don't
like them, except in my Rye Bread)
Couple black peppercorns
to 2 bay leaves
Salt and pepper to taste
1
2
1
1
1
medium potatoes
cup flour
teaspoon salt
medium egg
Wash and cut pork in serving size pieces. Soak in water for awhile with some salt, drain and dry with
paper towel.
Rinse sauerkraut in a large strainer under hot running water and squeeze out the sour liquid, you may
have to do this a couple of times. If you like the taste omit this step).
Place sauerkraut, meat and seasonings in large pot and add water to cover, bring to a boil and then
cook slowly for 2 to 3 hours or you can use a slow cooker or crockpot.
Place one egg in blender. Cut potatoes in small pieces dropping the potatoes one at a time through
blender cover opening. After potatoes are ground add flour and salt. Mixing well.
With damp hands form into balls the size of walnuts and drop into simmering mixture. Cook for about
1
5 minutes. Before dropping in the dumplings, meat can be removed and kept warm.
Just before serving, remove bay leaves and peppercorns. Serve with some rye bread and butter.
I have also made these with spaetzle mixed in with the sauerkraut/ribs just before serving, which tastes
wonderful. I posted the recipe earlier
Sauerkraut and Dumplings with Ribs
305
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