Recipe: Polish Kapusniak/Sauerkraut and Spareribs/German Beef Roast

I hope you like these!

Betsy

Polish Kapusniak

8 c. water
2 chicken legs, 2 chickens or 1/2 lb. soup bones
1 to 2 dried mushrooms
1 to 2 chopped tomatoes or 1 to 2 tbsp. tomato paste
1 carrot, sliced
1 celery stalk, sliced
1/2 med. cabbage
1/2 lb. sauerkraut, rinsed
1 lg. onion
3 slices bacon or 1/4 lb. Polish sausage
Caraway seeds
Salt & pepper

In large pot boil chicken or meat; add vegetables, cabbage and sauerkraut, caraway seeds and salt and pepper. Saute bacon and onion and add to the soup. Cook until cabbage is soft.

Sauerkraut and Spareribs

6 lbs. pork loin and country style spareribs
Salt and pepper
3 (1 lb.) cans Bavarian sauerkraut, drained
1 1/2 c. chopped apples
3/4 c. chopped onion
2 tbsp. brown sugar
1/2 tsp. black pepper
1 1/2 c. chicken broth

Salt and pepper pork loin. Broil, browning on all sides. Combine drained sauerkraut and the remaining ingredients. Put ribs on top, push down into sauerkraut. Cover and bake at 325 degrees for 2 hours. If liquid gets low, add more broth.

German Beef Roast

3 lbs. beef roast
1 sm. can sauerkraut
1 sm. can stewed tomatoes
1 med. onion, chopped
1 lg. apple, chopped
Seasonings as desired (salt, pepper, garlic)
1 tsp. prepared mustard

Put in oven at 350 degrees or crock pot on low until meat is tender.