Sauerkraut and Dumplings with Ribs
Posted by bettyboop50 at Recipe Goldmine May 29, 2001.
3 pounds country pork or spare ribs
2 pounds sauerkraut in plastic bags
1 teaspoon caraway seeds, optional
Couple black peppercorns
1 to 2 bay leaves
Salt and pepper to taste
2 medium potatoes
1 cup all-purpose flour
1 teaspoon salt
1 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 crock pot.
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 15 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.