Prep 30 mins
Cook 2 hrs
This is my family's version of Kapusta. Amounts vary according to your taste. This is one of those soups you should make the day or night before and improves greatly with each reheating. You actually may need more butter; 1/2 lb is a conservative estimate. The number of servings depends on your appetite!
- 2 medium heads of cabbage or 2 large heads of cabbage, depends on your pot size
- 2 lbs country-style pork ribs
- 1 (28 ounce) can sauerkraut
- 1⁄2 lb butter
- Shred cabbage, set aside.
- Brown ribs in small amount of olive oil in large fry pan; remove from pan.
- Sauté cabbage using drippings in pan and butter. I usually do this in batches, adding all cabbage and juices from each batch into the pot.
- Add butter to pan and make next batch.
- Add salt and pepper to taste.
- Add sauerkraut and mix in well.
- Bury ribs in cabbage mix, fill with cold water just to cover all.
- Bring pot to boil, cover and lower heat to simmer.
- Simmer for about 2 hours.
- Check after 1-1/2 hours to see if cabbage is soft; meat should be falling off the bones.
- When done, carefully remove meat making sure to get all the bones.
- There aren't many or any bones in the country style ribs, that's why I use them instead of regular ribs.
- Separate meat from bones and fat and return meat to pot. Mix.
- I use an 8 quart enameled cast iron pot. Try to use a heavy metal pot or one that has a heavy bottom.
- Some people serve this in a bowl with boiled or mashed potatoes and/or some sour cream; and a nice hunk of Polish sisal bread, if you can find any!
- You could also add caraway or dill seeds when cooking it.
- NOTE:.If you can make this the night before you will serve it, and refrigerate it, it is better. The taste improves with age!