Double the Luck Ribs With Sauerkraut & Cabbage

Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

Sauerkraut could well be the next chicken soup, according to ABC News. Cabbage is packed with vitamins that boost the immune system and fermented cabbage contains lactic acid that aids digestion and can weaken infections. A recent U of NM study also concludes that eating cabbage and sauerkraut often may help ward off breast cancer. Where I grew up, sauerkraut was the dish of choice served on New Year’s Day, so here’s a recipe containing both sauerkraut and cabbage to bring you good health & good luck in 07! If you have kraut haters in your family, try adding the grated apple and onion, and you may find them begging for more. I serve this with buttery mashed potatoes or spaetzle.

Ingredients Nutrition

Directions

  1. 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.)
  2. 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.
  3. 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.
  4. Mix together bread crumbs, about 2 teaspoons of paprika and salt & pepper to taste. Remove foil, turn ribs over, and sprinkle with crumb mixture.
  5. Bake uncovered until meat is very tender when pierced and crumbs are brown, about 20 minutes longer.
  6. Cut ribs apart into serving size pieces and place on a platter surrounded with the sauerkraut.
  7. Do you feel the LUCK?
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