Recipe(tried): Polish Cabbage Soup called Kapusta (2)

This first recipe is my family's version of Kapusta. Amounts vary according to your taste.

MY KAPUSTA

2 heads of cabbage, med to lrg, depends on your pot size
2 lbs country style pork ribs
large can sauerkraut (28 oz?)
1/2 lb butter

Shred cabbage, set aside
Brown ribs in small amount of olive oil in large fry pan; remove from pan
Saut cabbage using drippings in pan and butter. I usually do this in batches, adding butter as needed.
Make sure to put all pan drippings and cabbage in large pot when saut ing is done.
add salt and pepper to taste.
Add sauerkraut and mix in well.
Bury ribs in cabbage mix, fill with cold water to cover all.
Bring pot to boil, cover and lower to simmer.
Simmer for about 2 hours. Check after 1 1/2 hours to see if cabbage is soft and meat should be falling off bones.
When done, carefully remove meat making sure to get all bones. There aren't many or any bones in the country style ribs, that's why I use them instead of regular ribs.
Separate meat from bones and fat and return meat to pot. Mix in.

I use an 8 quart enameled cast iron pot. Try to use a heavy metal pot or one that has a heavy bottom.
Some people serve this in a bowl with boiled or mashed potatoes and/or some sour cream. AND a nice hunk of Polish sisal bread, if you can find any!
You could also add caraway seeds when cooking it.
If you can make this the night before you will serve it, and refrigerate it, it is better....Taste improves with age!

This second version I have not tried yet, but it seems similar to mine.

Polish Zeberka Wieprzowena Z Kapusta (Spareribs and Cabbage) #134685

recipe by Elmotoo
Serve with mashed or boiled potatoes.
6 servings 2 hours 30 minutes 30 mins prep

1 tablespoon vegetable oil
4 1/2 lbs fresh pork spareribs, cut into 6 pieces
1 large onion, sliced
1 large carrot, sliced
2 teaspoons instant beef bouillon
1/2 teaspoon salt
1/2 teaspoon caraway seeds
1/4 teaspoon fresh coarse ground black pepper
1 bay leaf
2 cups water
1/2 cup vinegar
1 head green cabbage, cut into 6 wedges
freshly-ground pepper

Heat oil in Dutch oven until hot. Cook pork spareribs, a few pieces at a time, over medium heat until brown on all sides, about 15 minutes; drain fat.
Add onion, carrot, bouillon, salt, caraway seed, 1/4 teaspoon pepper and the bay leaf. Pour water and vinegar over pork mixture.
Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
Add cabbage; sprinkle with pepper. Cover and simmer until cabbage is tender, about 15 minutes.
Remove bay leaf. Arrange spareribs and vegetables on serving platter.
Garnish with minced parsley if desired.