Pork Ribs and Sauerkraut

Ingredients

• 3 lbs. salted pork ribs
• 1 lb. sauerkraut
• 1/2 lb. butter
• 1 pinch of sugar
• 6 large, peeled and sliced apples
• 1/2 bottle of white wine
• 1/2 lb. chopped pork
• 1/2 lb. chopped veal
• 1 egg
• 1 tbsp. of butter
• 1/2 tbsp. of grated onion

Method

1. 1

   The pork ribs which have been salted for several days are cut into pieces, washed, dried and fried on both sides in hot butter, then put into a pot, the sauerkraut on top.

2. 2

   (If the sauerkraut is too sour, soak it in water and drain).

3. 3

   Add 1/2 lb. of butter, apples, white wine and sugar, cover and cook slowly for 2 hours.

4. 4

   When it gets too dry, pour in some water.

5. 5

   For the Meat Dumplings: The chopped pork and veal, soaked roll, egg, 1 tablespoonful of butter and onion are mixed well.

6. 6

   Shape into dumplings and fry well done in the butter in which you fried the ribs.

7. 7

   Arrange the sauerkraut in the middle of the platter, the ribs around it and the dumplings piled on top in a heap.

8. 8

   Then serve.

9. 9

   If you cannot get wine, omit it.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 39. The excerpt below is the record exactly as published.

1 tsp. of grated onion % lb. butter 1 pinch of nutmeg. 2 soaked rolls Extra. 1 lb. boiled beef tongue Vs lb. truffles, cut in small pieces % lb. of boiled veal Vz lb. bacon % lb. cooked pork 1 white cloth to tie up Preparation: The Ihead is cleaned well and split open lengthwise without cutting the skin. The bones are all taken out and the inside of the head is salted and peppered. The bones are split and put over the fire with the 7 qts. of. water, the carrot, onion, celery, vinegar, cloves, and bay-leaf. For tihe stuffing, mix well the chopped veal, salt, pepper, soaked rolls, i/4 I'b. of butter, 3 eggs, g'rated onion, lemon juice, nutmeg and put the stuffing info the head, 1 inch thick, then make a layer of boiled tongue (^ inch slices), pork and veal. Then a thin layer of truffles. Repeat., this, putting in stuffing, sliced meat and truffles alternately until both sides of the head are filled, sew it up, lay a piece of pork skin before tlhe throat opening and sew it on. Tie up the whole head in the white cloth or sew it into the cloth and cook it 4 hours in the same water in which you have boiled the bones. After it is done, leave it in the bouillon and cool it ofif ; when it is near- ly cold, place it on a board and weiglht it down. When it_ is cold, cut off the cloth and pick out all threads. Cut off a slice from the head so you can see the stuffing. Garnish by pinning a lemon slice into each eye with a toothpick, into the mouth place a bunch of parsley and around tlie head, gfeen lettuce. —87— This will make a fine cold supper or lunch. Serve a cold mus- tard gravy with it. Remarks: The bouillon, after being boiled down consid- erably, may be used for aspic or head cheese. No. 24^PORK RIBS AND SAUERKRAUT. Quantity for 6 Persons. 3 lbs. salted pork ribs 1 pinch of sugar 1 lb. sauerkraut 6 large, peeled and sliced apples hi lb. butter % bottle of white wine For Meat Dumplings. % lb. chopped pork Salt, pepper % lb. chopped veal 1 tbsp. of butter 1 egg

Cook this with the app: pantry check, scaling, and the assistant.