Yes, I have been playing in the kitchen again. But, first I was in a box of my old recipes. Country Spareribs with Sauerkraut and Cabbage has been looking at me for quite some time now. When I say old recipe I am not kidding. The bottom of the page says February 3, 1985 / San Francisco Sunday Examiner/Chronicle. Now, how is that for keeping recipes a long time in the "some time I'll make it" box?
I put a few photos together for you. I totally forgot to take a photo at the dinner table after serving.
I have copied the recipe for you and posted it here. It is a little different than what I have prepared in the past. I have used tart apples and caraway seed previously, but not leeks, sliced cabbage, wine and balsamic vinegar in my ribs and sauerkraut recipes. I will make this recipe again. I liked how the flavors mingled nicely. I hope you will try it.
This is a great recipe for a rainy day and that is exactly what the weather has been like today.
I hope you have had a Nice Weekend.
ADDITIONAL NOTE: Even though the recipe says 8 oz. saurerkraut - - - I used a 28 oz. jar of saurerkraut because that is what I had in the cupboard. It was perfect.
No comments:
Post a Comment
Your comments are always welcome and they mean so much to me. Blessings to you.