Sauerkraut with smoked pork ribs

Name: Sauerkraut with smoked pork ribs
Ingredients: 1 medium sauerkraut cabbage (1 kg); 500 g smoked pork ribs; 4 slices (200 g) fattier smoked pork belly; 1500 ml water; 500 ml water for adding later

Diverse - Sauerkraut with smoked pork ribs by Alina C. - Recipia

Sauerkraut with smoked pork ribs simmers slowly with the smoked pork belly until the cabbage softens and the meat releases its smoky juices into the pot. After about two hours, the pieces are tender, with just a little liquid left at the bottom; I keep it simple, without onion or other vegetables. I start the pot two and a half hours before the meal. Prep: 20 minutes. Cook: 2 hours. Total time: 2 hours and 20 minutes. Serves: 4. About 600 kcal and 25 g protein per serving.

Ingredients

1 medium sauerkraut cabbage (1 kg)
500 g smoked pork ribs
4 slices (200 g) fattier smoked pork belly
1500 ml water
500 ml water for adding later

Preparation

1. Rinse the sauerkraut in several changes of water, then chop it finely. 2. Cut the smoked pork ribs and the slices of smoked pork belly into bite-sized pieces. 3. Put the cabbage, ribs and pork belly in a large pot. Pour in 1500 ml of water, enough to cover them, and set aside 500 ml to add later. 4. Simmer over low heat for about 2 hours. As the liquid reduces, gradually add some of the 500 ml of water; the cabbage is ready when it softens and the meat comes away easily from the bone.

Notes

Keep the dish in a covered container in the fridge for up to 3 days; when reheating, add a little water if the cooking liquid has thickened too much. Choose ribs with meat attached to the bone, not just strips of fat. If the pieces are large, cooking may take longer, until the meat comes away easily from the bone. Sauerkraut can be saltier from one barrel to another; taste it after rinsing and rinse it again if needed. Thick ribs take longer to soften, so slice them thinly along with the cabbage. Serve it with warm polenta. For a version with onion, sauté 1 medium onion in 1 tablespoon of oil before adding the cabbage.