Double The Luck Ribs With Sauerkraut Cabbage Recipes

SPARERIBS AND KRAUT

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Coat a 9x13 inch baking dish with cooking spray. Season the ribs with salt and pepper, and arrange them in the greased baking dish.
• Roast for 20 to 25 minutes in the preheated oven. Remove from the oven, and reduce the temperature to 350 degrees F (175 degrees C).
• Set the ribs on a plate, and drain excess grease from the baking dish. Spread the sauerkraut evenly in the bottom of the dish. Place the ribs on top with the meat side up. Tuck the potato wedges in amongst the ribs. Cover tightly with heavy aluminum foil.
• Bake for 30 minutes in the preheated oven. Carefully remove the foil to avoid hot steam, and serve.

DOUBLE THE LUCK RIBS WITH SAUERKRAUT & CABBAGE

Steps:

• Pour sauerkraut into a colander and rinse with cool running water; let drain. (You can also use jarred or bagged sauerkraut from the deli as a better alternative to canned kraut.)
• In a roasting pan about 10" x 14" mix together kraut, cabbage, 1/2 T. paprika, ½ teaspoons pepper, garlic, tomatoes and optional grated apple & chopped onions. (You can choose hot or mild Hungarian paprika or the ordinary domestic variety.) Dot with a little butter.
• Lay ribs on sauerkraut mixture, curved side up, sprinkle meat evenly with pepper, about ½ T. paprika, and a little salt if you choose. Tightly cover pan with foil and bake in a 375 degree oven for 1-1/2 hours.
• Mix together bread crumbs, about 2 teaspoons of paprika and salt & pepper to taste. Remove foil, turn ribs over, and sprinkle with crumb mixture.
• Bake uncovered until meat is very tender when pierced and crumbs are brown, about 20 minutes longer.
• Cut ribs apart into serving size pieces and place on a platter surrounded with the sauerkraut.
• Do you feel the LUCK?

SWEET AND SOUR CABBAGE ROLLS WITH SAUERKRAUT

Steps:

• Finely chop 1 or 2 onion slices to make about 2 tablespoons.
• In a saucepan, cook the chopped onion in 1 tbsp oil, stirring, until translucent and limp. (Reserve the remaining onion slices.)
• Mix in the rice, stock, raisins, seeds, cinnamon, half of the salt and half of the pepper.
• Bring to a boil over high heat, lower the heat, cover and cook until the rice is tender, about 45 minutes.
• While the rice mixture is cooking, remove the core from the cabbage and discard.
• Place the cabbage in a large steamer or a deep soup pot and steam until the outer leaves become limp enough to remove one by one. (You'll need at least 18 leaves, and more if possible.) Lay out the leaves on a clean dishcloth to cool.
• Using a knife, remove the thick lower portion of the veins.
• Finely shred the remaining cabbage and reserve.
• Drain the sauerkraut, cover with fresh cold water, drain again and reserve.
• In a casserole dish, cook the reserved onion slices in remaining tbsp of oil, stirring,until limp, about 3 minutes.
• Add the shredded cabbage, sauerkraut, chopped tomatoes and their juices, tomato paste with water and remaining salt and pepper.
• Bring the mixture to a boil, stirring constantly.
• Stir in the honey or date sugar and simmer a few minutes to blend.
• Taste and add more honey or date sugar if needed to balance the sour.
• Remove from heat.
• Preheat the oven to 350°F.
• Fluff the rice mixture to distribute the raisins, sunflower seeds and spices.
• Place 2 tbls.
• of the filling on the lower third of a cabbage leaf.
• Fold up the lower part of the leaf, then fold over both sides, and roll up.
• Repeat with the remaining filling and cabbage leaves.
• Place the rolls seam side down into the casserrole dish, pushing them into the sauce.
• Cover and bake 25 minutes.
• Spoon the sauce over the rolls and bake 20 minutes more.
• If desired, continue baking, uncovered, to brown the top.
• Serve hot.
• Enjoy!

RIBS, SAUERKRAUT AND DUMPLINGS

Steps:

• Place ribs in a 3-qt. baking dish. In a bowl, combine sauerkraut, water, brown sugar and caraway seeds; spoon over ribs. Cover and bake at 350° for 1-1/2 hours. In a small bowl, combine flour, baking powder and salt. Beat egg and milk; add to the dry ingredients and stir with a fork just until combined. Drop by tablespoonfuls onto hot sauerkraut mixture. Cover and return to the oven for 20 minutes. If desired, garnish with parsley and paprika.