Kale on Back Ribs – a delicious recipe with sauerkraut, pork back ribs, sausage, carrots, parsley, celery. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
1.
2
Cut back ribs into smaller pieces and put them into a pot with 2l cold water and start to cook.
3
2.
4
After 20 minute add bay liefs, pimento, pepper and grated celery and parsley.
5
Cook 10 minute.
6
Cut carrot and potatoes into small cubes and cook in a separate pot with water for 20 minute Add salt in there.
7
3.
8
Add sauerkraut and caraway into the pot with back ribs.
9
Cook for 20 minute.
10
Cut sausage and onion into cubes and fry on a pan for 15 minute.
11
5.
12
Blanch tomatoe for a moment in a hot water, take off the peel and chop the toamtoe.
13
Add to the soup.
14
6.
15
When sausage + onion and carrot + potatoes are done, add them to the main pot.
16
Mix all together and salt to taste.
375
kcal
Calories
11
g
Fat
40
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 400 g sauerkraut, 300 g pork back ribs, 200 g Polish sausage (2 pieces), 240 g carrots (2 pieces), and more.
Yes, Kale on Back Ribs falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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