Tempered sauerkraut with pork ribs

Tempered sauerkraut with pork ribs

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The sauerkraut is left to soak in cold water for about two hours.

Prepare a roomy pan with high walls and pour the fat into it. Light the fire in the oven and let it heat up. After desiccation, cut each cabbage into 4 and squeeze it into your hands. Cut the fidelita (please, as thin as possible) each quarter of the cabbage and place it in the pan. From time to time, place slices of meat with bone over the cabbage and season to taste with dill, ground pepper, hot pepper flakes and cumin powder. After you have filled the pan, plant the bay leaves and put it in the oven.

How long is it in the oven? It depends on how much cabbage it is. It took me 2 hours. But be careful to take the pan out of the oven from time to time and mix the cabbage, so that the top reaches below and so that everything hardens. When the cabbage is cooked, leave the pan for another 30 minutes in the oven, to catch a brown crust, for that matter.

Serve hot, with hot peppers and sour cream if you like. Good appetite!

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