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1
Shred cabbage, set aside.
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2
Brown ribs in small amount of olive oil in large fry pan; remove from pan.
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3
Saute cabbage using drippings in pan and butter. I usually do this in batches, adding all cabbage and juices from each batch into the pot.
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4
Add butter to pan and make next batch.
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5
Add salt and pepper to taste.
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6
Add sauerkraut and mix in well.
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7
Bury ribs in cabbage mix, fill with cold water just to cover all.
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8
Bring pot to boil, cover and lower heat to simmer.
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9
Simmer for about 2 hours.
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10
Check after 1-1/2 hours to see if cabbage is soft; meat should be falling off the bones.
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11
When done, carefully remove meat making sure to get all the bones.
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12
There aren't many or any bones in the country style ribs, that's why I use them instead of regular ribs.
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13
Separate meat from bones and fat and return meat to pot. Mix.
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14
I use an 8 quart enameled cast iron pot. Try to use a heavy metal pot or one that has a heavy bottom.
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15
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!
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16
You could also add caraway or dill seeds when cooking it.
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17
NOTE:.If you can make this the night before you will serve it, and refrigerate it, it is better. The taste improves with age!
