By The Krautfather  

September 24, 2012

  • Prep: 10 mins
  • Cook:


3 pounds meaty pork spareribs

1 pound fresh sauerkraut (squeeze a bit but leave some liquid)

1 medium head of cabbage shredded

1/2 diced medium white onion

thinly sliced salt pork (size of pack of cigarettes)

2 tablespoons flour

caraway seeds


boiled potatoes (served on the side)


1Place spareribs in large pan, add water to fill 3/4. Boil uncovered for 30 minutes or so until ribs are cooked.

2Remove ribs and remove meat from bones while still hot (easier).

3Add to pan the sauerkraut with a little juice, cabbage, caraway seeds and salt.

4In another pan, cook salt pork on a low flame, add onion and then in a minute or so add flour. Let cook until golden (not brown). Add to large pot.

5Cook medium heat until cabbage is cooked. Return shredded pork to pot.

6Serve with boiled potatoes and rye bread for the authentic Polish meal.


Nutrition Facts

Serving Size6

1 Review


June 22, 2017

one of the best polish kraut recipes

All fields and a star-rating are required to submit a review.