Kapusniak
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 serving bacon, hormel black label bacon lower sodium 2 pcs 1 cup Leeks 60 oz Pork Spareribs 3 small (5-1/2" long) Carrots, raw 3 cup cabbage raw 1 serving Honey Gold Potato, 5 potatoes 1 cup, chopped Onions, raw 2 cup Sauerkraut 2 tbsp Caraway Seed
In a large pot over medium high heat, cook bacon and leeks, stirring occasionally, until most of fast is rendered and leeks have softened, 6 to 8 minutes. Transfer to a plate. Add spare ribs and 5 quarts water to pot. Bring to a boil. Reduce heat to medium and boil, skimming foam and impurities from surface, until meat is tender and falls from bones easily, 50 to 55 minutes. Transfer tons to a plate, let cool slightly. Add carrots, cabbage, potatoes, onion, sauerkraut, caraway seeds, and bacon mixture. Bring to a simmer, then reduce heat to medium low and simmer, covered, until vegetables are tender and easily pierced with a knife, 22 to 25 minutes.
Meanwhile, slice ribs between bones and pull meat from bones. Cut off and discard any though cartilage. Slice or tear meat into bite size pieces. Stir meat into pot and simmer a few minutes to warm through. Season with salt and pepper to taste.
Serving Size: Makes 6 three cup servings.
Meanwhile, slice ribs between bones and pull meat from bones. Cut off and discard any though cartilage. Slice or tear meat into bite size pieces. Stir meat into pot and simmer a few minutes to warm through. Season with salt and pepper to taste.
Serving Size: Makes 6 three cup servings.
Nutritional Info Amount Per Serving
- Calories: 1,235.1
- Total Fat: 89.9 g
- Cholesterol: 350.3 mg
- Sodium: 725.9 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 5.1 g
- Protein: 87.7 g
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