Country ribs and kraut

[spidey07]

This should be interesting. Just threw together something that "may" be good. Pork country ribs, apples, bacon, onions, potatoes, sauerkraut, a little apple cider and a good beer. Sage, caraway seeds and juniper berries for some spice.

In cast iron dutch oven, lecruset.
Brown the ribs, render some bacon lardons, deglaze with onions/apples.
Remove onions/apples/bacon, brown potatoes
Add some apple cider and get all browny bits
Put onions/apples/bacon back in
Lay ribs on top, add enough beer to braise the meat
cover with kraut and top with caraway seeds
Put in oven covered at 350, should go for a few hours.

Any critiques? In hindsight a good cider beer would have been better than the ale I used. Don't really know what would be best. The cider might make it too sharp.

Mandatory pic, been in about 2.5h.

 

[GagHalfrunt]

I don't do my ribs with kraut, but that's a pretty classic recipe. A lot of people like very similar combinations, so there must be something to it and all those flavors look like they'll go well together. Except for the juniper, that one seems odd.

 

[spidey07]

I don't do my ribs with kraut, but that's a pretty classic recipe. A lot of people like very similar combinations, so there must be something to it and all those flavors look like they'll go well together. Except for the juniper, that one seems odd.

We were in a german mood. I appreciate your feedback. She wanted the juniper, I was a little "umm, really?" They're whole so hopefully won't be over powering.

 

[ultimatebob]

Soo.... how was it?

 

[Blieb]

pics? Seriously. All food threads need pics.

 

[spidey07]

Soo.... how was it?

Needs another hour. I know the rules. Pics coming.

 

[spidey07]

Too much coriander. Tasted like I was sucking on rye bread. Needs work to balance all the flavors. Will try again.

 

[IronWing]

Looks really good. With Winter approaching this kind of food appeals more and more.

We tried a new-to-us sausage deli up in Phoenix for lunch today. Polish sausage (fresh and smoked), brats, and hot sauerkraut with shredded smoked pork butt. Delicious. Folks in Phoenix aught to give it a try if you haven't already.

http://www.stanleys-sausage.com/

 

[GagHalfrunt]

Talking about kraut has me wanting to make some stuffed cabbage. I usually do a batch when the weather turns colder in the fall. We're getting close.

 

[spidey07]

Talking about kraut has me wanting to make some stuffed cabbage. I usually do a batch when the weather turns colder in the fall. We're getting close.

Post recipe p lease. Love me some stuffed cabbage. It's that time if year for sure.

 

[BabaBooey]

Honest to god himself,I read this title and smelled kraut ( no not a german officer ) .

Weird .....:hmm:

 

[Iron Woode]

I have an old school recipe for pork hocks and sauerkraut.

 

[scott916]

Damn that looks awesome. I truly do need a LC dutch oven...

 

[sandorski]

I have an old school recipe for pork hocks and sauerkraut.

Yum. Haven't had Pork Hocks since I was a kid. My dad would make it every few months with either sauerkraut or beans.

 

[sandorski]

Talking about kraut has me wanting to make some stuffed cabbage. I usually do a batch when the weather turns colder in the fall. We're getting close.

"Stuffed cabbage"? Cabbage Rolls?

 

[spidey07]

Damn that looks awesome. I truly do need a LC dutch oven...

It's easily our most used pot/pan. You can get other enameled cast iron for much less. I saw some knock offs at Costco, seemed to be pretty heavy duty.

 

[GagHalfrunt]

Post recipe p lease. Love me some stuffed cabbage. It's that time if year for sure.

Sorry, I don't really have an exact recipe, things like that I'm more of a pinch of this and dash of that guy. It's a very labor intensive thing, but the ingredients are not complicated.

Meat filling:

1lb ground beef
1/2 cup white rice cooked
1 large onion diced fine or grated
1 raw egg
3 cloves garlic diced fine
salt and pepper

Mix together and set aside

Gravy Mixture:
2 15oz cans plain tomato sauce
2 10ox cans beef broth
salt pepper and a couple of dashes of paprika

Mix all together and set aside.

Steam or boil a couple of heads of cabbage until tender
CAREFULLY peel the cabbage so that the leaves come off whole
Stuff about tablespoon of the meat mixture into the cabbage leaves and roll. You don't have to be perfect in this step, they won't break open in cooking. I prefer to underfill each roll and have more small ones. That's because I prefer a high cabbage to meat ratio. If you like the meat more overfill and make each roll larger. Place each completed roll in a large casserole dish. Use two or more casserole dishes if necessary

Dice leftover cabbage and cover the complete rolls in the casserole dish.
Drain and rinse one 16oz can of sauerkraut. Cover the rolls with it.
Slice 1lb kielbasa and place on top of rolls and sauerkraut
Pour sauce mixture over the top.
Cover with foil and bake at 350* for about 2 hours.

That will be a BIG batch, but I prefer that way because it's hard to do any size batch, but it's not all that much harder to make a larger batch than a small one. They're great leftover and freeze fairly well too. Adjust recipe in half to make a smaller batch. Serve with bread and butter to mop up the sauce. Yum.

"Stuffed cabbage"? Cabbage Rolls?

Stuffed cabbage, cabbage rolls or galumpki/golumpkie, it's all the same. Kinda like the hero/sub/grinder/wedge thing, what you call it depends on where you grew up.

 

[sandorski]

Sorry, I don't really have an exact recipe, things like that I'm more of a pinch of this and dash of that guy. It's a very labor intensive thing, but the ingredients are not complicated.

Meat filling:

1lb ground beef
1/2 cup white rice cooked
1 large onion diced fine or grated
1 raw egg
3 cloves garlic diced fine
salt and pepper

Mix together and set aside

Gravy Mixture:
2 15oz cans plain tomato sauce
2 10ox cans beef broth
salt pepper and a couple of dashes of paprika

Mix all together and set aside.

Steam or boil a couple of heads of cabbage until tender
CAREFULLY peel the cabbage so that the leaves come off whole
Stuff about tablespoon of the meat mixture into the cabbage leaves and roll. You don't have to be perfect in this step, they won't break open in cooking. I prefer to underfill each roll and have more small ones. That's because I prefer a high cabbage to meat ratio. If you like the meat more overfill and make each roll larger. Place each completed roll in a large casserole dish. Use two or more casserole dishes if necessary

Dice leftover cabbage and cover the complete rolls in the casserole dish.
Drain and rinse one 16oz can of sauerkraut. Cover the rolls with it.
Slice 1lb kielbasa and place on top of rolls and sauerkraut
Pour sauce mixture over the top.
Cover with foil and bake at 350* for about 2 hours.

That will be a BIG batch, but I prefer that way because it's hard to do any size batch, but it's not all that much harder to make a larger batch than a small one. They're great leftover and freeze fairly well too. Adjust recipe in half to make a smaller batch. Serve with bread and butter to mop up the sauce. Yum.



Stuffed cabbage, cabbage rolls or galumpki/golumpkie, it's all the same. Kinda like the hero/sub/grinder/wedge thing, what you call it depends on where you grew up.

Looks about what my Mom would make. Except she used Tomato Juice and we always had Sour Cream for a topping. She also put a lot more filling than a table spoon per roll, probably a good 1/2-1 Cup instead. Of course that will depend on the size of the cabbage leaf. Instead of cabbage you can also use Grape Leaves, the taste is slightly different, but pretty close. They are also more difficult to acquire, but worth it if you have a vineyard nearby willing to provide you with some.

 

[Nemesis 1]

LOL I just made the wife go get some country ribs and kraut . I will use my own recipe

 

[GagHalfrunt]

Looks about what my Mom would make. Except she used Tomato Juice and we always had Sour Cream for a topping. She also put a lot more filling than a table spoon per roll, probably a good 1/2-1 Cup instead. Of course that will depend on the size of the cabbage leaf. Instead of cabbage you can also use Grape Leaves, the taste is slightly different, but pretty close. They are also more difficult to acquire, but worth it if you have a vineyard nearby willing to provide you with some.

The good thing about doing it that way is that it's easier to assemble. You need fewer cabbage leaves and the whole process will go faster. I just use the very small rolls because I like the flavor that way better. My grandmother used to have sour cream with hers and some other relatives eat it that way too. My closer family doesn't. Tomato juice or tomato soup work equally well as the tomato sauce. Once it all cooks together and the flavors from the beef, cabbage, kraut and kielbasa all meld together there's VERY little difference in the finished product.