Ribs with sauerkraut like in Banat

Name: Ribs with sauerkraut like in Banat - Monica C.
Ingredients: 2 boxes of 750 g pickled cabbage; 1 tablespoon of lard; 1 kg pork ribs; 250 g tomato paste; pepper; paprika; 1 teaspoon of Vegeta.

Meat - Ribs with sauerkraut like in Banat by Monica C. - Recipia

Spareribs with Sauerkraut like in Banat The recipe started from Danuta's craving for sauerkraut prepared in Timișoara during the pig slaughter season. Since the pickled cabbage from the barrel was not available, she used canned sauerkraut and followed her mother's recipe. It is layered with pork ribs, spices, tomato paste, and a little warm water, then everything simmers slowly, covered. It is served with sour cream. Quick info Total time: not specified in the original recipe Preparation time: not specified Cooking time: approximately 40 minutes Servings: not specified; the amount is suitable for several servings Difficulty: easy Recipe type: main dish with pork and sauerkraut Ingredients 2 cans of sauerkraut, each 750 g 1 kg of pork ribs 1 tablespoon of lard 250 g of tomato paste 1 teaspoon of Vegeta Paprika, to taste Pepper, to taste 250 ml of warm water Sour cream, for serving Optional: bay leaves The sauerkraut is used directly from the can, as mentioned in the recipe. It is not recommended to be washed or desalted beforehand, so these steps are not part of this preparation. Vegeta, the cabbage, and the ribs may already provide enough salt, therefore the recipe does not include added salt. Preparation method 1. Cut the pork ribs into pieces suitable for serving. 2. Put the lard in a large pot suitable for cooking on the stove. 3. Place a layer of sauerkraut at the bottom of the pot. 4. On top of the cabbage, add some pieces of ribs. Sprinkle paprika, pepper, and a little Vegeta. 5. Continue with a new layer of cabbage, then add the remaining ribs and season in the same way. If you want to use bay leaves, they can be added between layers. 6. Finish with a layer of sauerkraut. 7. Put the tomato paste over the final layer and pour in the 250 ml of warm water. 8. Cover the pot with a lid and let the dish simmer on low heat for about 40 minutes. 9. Check the dish towards the end. The cabbage and meat should be cooked, and the liquid should remain enough so that it does not stick to the pot. The recipe does not provide for a separate browning step for the ribs. 10. Serve the ribs with warm sauerkraut alongside sour cream. Why I make the recipe often It is a simple dish made in one pot, where the sauerkraut and ribs cook together. It does not have many steps and does not require complicated ingredients. Canned cabbage is a practical solution when there is no homemade pickled cabbage available, and the tomato paste adds color and flavor to the dish. The recipe is also useful because it can be adapted based on the available meat. Instead of ribs, pork shoulder can be used without changing the layering principle. Tips Use a pot large enough for the two cans of cabbage and the kilogram of ribs. The layers should be able to be placed without spilling liquid during cooking. Low heat is important. The dish cooks covered, and slow simmering helps the cabbage and meat to infuse without the added water evaporating too quickly. Season with moderation, especially if the sauerkraut is salty. The recipe uses paprika, pepper, and a teaspoon of Vegeta; no additional salt is provided. The tomato paste is added at the end, over the last layer of cabbage, along with the warm water. There is no need for a separately prepared sauce. Substitutions Pork ribs can be replaced with pork shoulder, as specified in the original recipe. The meat is cut before being layered in the pot. Barrel-pickled cabbage can be used instead of canned if available. The amount indicated in the recipe remains approximately 1.5 kg of sauerkraut. Lard is the fat used in the original version. No other fat is mentioned in the recipe, so to maintain the original taste, lard is used. Variations Bay leaves can be added between the layers of cabbage and ribs. These are optional. The recipe can be made using only pork shoulder instead of ribs. The same layers of cabbage, meat, and spices are maintained, then the tomato paste and warm water are added. For a version as close as possible to the Banat style described here, there is no need to add other vegetables or spices. The dish relies on sauerkraut, pork, lard, paprika, pepper, Vegeta, and tomato paste. Serving ideas The ribs with sauerkraut are served warm, with sour cream. The sour cream can be placed directly on the plate next to the portion of cabbage and meat. The dish is substantial enough to be served as a main course. The recipe does not provide for a separate side dish. Frequently asked questions Can canned sauerkraut be used? Yes. The recipe was made using canned sauerkraut, totaling 1.5 kg, which means two cans of 750 g each. Does the cabbage need to be washed beforehand? The original recipe does not mention washing or desalting the cabbage. It is used directly from the can. If the cabbage you have is very salty, adjusting it is a matter of taste, but it is not part of the original steps. Can I use pork shoulder instead of ribs? Yes. Pork shoulder is mentioned as an alternative. It is cut and layered between the sauerkraut. When should bay leaves be added? Bay leaves are optional and can be placed between the layers of cabbage and meat before covering the pot. Why is warm water added? The 250 ml of warm water is added along with the tomato paste before simmering. The liquid helps the dish cook covered, on low heat, without drying out. Nutritional values The values below are estimated. They depend on how much fat the ribs have, the amount of lard left in the dish, the brand of tomato paste, and the portion size. The estimate is calculated roughly for one portion if the dish is divided into five servings, without the sour cream served separately. Calories: approximately 500-650 kcal Protein: approximately 35-45 g Fat: approximately 30-45 g Carbohydrates: approximately 12-18 g Fiber: approximately 4-6 g Most of the protein and fat comes from the ribs and lard. The sauerkraut contributes with fiber and few carbohydrates but can be high in sodium. The sour cream added at serving increases the energy value and fat content, depending on the amount used. Storage and reheating After cooling, the dish is stored covered in the refrigerator. For reheating, it is warmed on low heat so that the cabbage and meat do not stick to the pot. If the dish has thickened after cooling, it can be warmed gradually in its own sauce. It is recommended to heat only the amount that will be served. Sour cream is added on the plate, not in the pot kept for later.

Ribs with sauerkraut like in Banat

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