Pork ribs and sauerkraut - balser geehr - pennsylvania dutch
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Salted pork ribs |
| 1 | pounds | Sauerkraut |
| ¼ | pounds | Butter |
| 6 | larges | Peeled sliced apples |
| ½ | Bottle white wine | |
| ½ | teaspoon | Sugar |
| ¼ | pounds | Chopped pork |
| ¼ | pounds | Chopped veal |
| 1 | Soaked roll of bread | |
| 1 | Egg | |
| 1 | tablespoon | Butter |
| ¼ | tablespoon | Minced onion |
| Pepper | ||
| Salt | ||
Directions
Salt the pork for several days then cut into pieces, wash, dry and fry on both sides in hot butter. Put into a pot with sauerkraut on top. (If the sauerkraut is too sour, soak it in water and drain). Add the quarter pound of butter, apples, white wine and sugar, cover and cook slowly for 2 hours.
When it gets too dry, pour in some water. For the meat dumplings chop the pork and veal; add the soaked roll, the egg, the tablespoonfuls of butter and onion, mixed. Shape into dumpling and fry well done in the butter in which the fried ribs have been. Serve the sauerkraut in the middle of the platter, the ribs around it and the dumplings piled on top in a heap.
Taken from "Pennsylvania Dutch Cook Book" by J. George Frederick, published by Dover Publications, Inc., New York, NY, c. 1971.
Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@...> on Oct 18, 1997