Pork Ribs in Sour Cabbage Recipe

Name: Pork Ribs in Sour Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams sauerkraut; 250 grams pork ribs; 150 grams pork bones smoked; 350 millilitres water; 2 large potatoes peeled, quartered; 6 each plums California dried, quartered; 5 each juniper berries crushed; 1 medium onions chopped finely; 2 each garlic cloves minced, sliced, or pressed; 1 tablespoon savory fresh, or 1 tsp dried; 1 tablespoon marjoram fresh, or 1 tsp dried; 2 medium bay leaves; 4 each allspice; 1 teaspoon caraway seeds ground; 1 inch horseradish root rinsed; 1 teaspoon salt; 1 x black pepper ground

Servings: persons

300 grams sauerkraut
250 grams pork ribs
150 grams pork bones smoked
350 millilitres water
2 large potatoes peeled, quartered
6 each plums California dried, quartered
5 each juniper berries crushed
1 medium onions chopped finely
2 each garlic cloves minced, sliced, or pressed
1 tablespoon savory fresh, or 1 tsp dried
1 tablespoon marjoram fresh, or 1 tsp dried
2 medium bay leaves
4 each allspice
1 teaspoon caraway seeds ground
1 inch horseradish root rinsed
1 teaspoon salt
1 x black pepper ground

1
1 - There are 2 main ways to prepare sauerkraut, (1) just chop it if you like its natural sourness, do not squeeze, (2) squeeze it, soak in water for 30 to 60 minutes to reduce the sourness to the level you like, then squeeze again, and chop.
2
You may use the cabbage fermented in white wine.
3
Comment #1.
4
If you would like to increase the sourness, just add 200 ml of water and 150 ml of sour cabbage liquid instead of 350 ml of water.
5
2 - Cut ribs into 2 serving portions.
6
Remove as much fat as possible.
7
There are 2 ways again, (1) saute ribs with the onion for few minutes, (2) do nothing.
8
3 - Prepare the rest of ingredients.
9
4 - Pour water into a pressure cooker.
10
Place cabbage under the surface of water, add juniper, allspice, bay leaves, and plums.
11
Add onion and garlic.
12
Put in the bone and ribs.
13
Sprinkle with caraway, salt, pepper, savory and marjoram.
14
Toss horseradish root.
15
Put in potatoes somewhere on the top.
16
Comment #2.
17
You may add a piece of pork skin.
18
Clean it well, and cut off all the fat.
19
It works well in this dish.
20
Comment #3.
21
The meat is covered with water only partially.
22
Don't bother, everything is OK.
23
5 - Cook for 20 minutes.
24
Reduce steam and remove the bone.
25
The rest is edible.
26
6 - Garnish with dill leaves and marjoram sprigs.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 300 grams sauerkraut, 250 grams pork ribs, 150 grams pork bones smoked, 350 millilitres water, and more.

Yes, Pork Ribs in Sour Cabbage falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Pork Ribs in Sour Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions