4-5 or 2 hungry men
Nancy J.'s StorySomeone asked me for this
recipe....Is it you? Barb?
I finally found it at the bottom of me barrel.
Better late than never. eh?
I have made it many times.
Friends like it.
Naturally with my sauerkraut bread,it is a
"Feast for the Gods"!
pork spare ribs
small heads of cabbage
diced celery celery
diced parsley root
salt & pepper
bouillon cube , optional
1Cover meat with cold water in a large saucepan, bring to a simmer, remove scum.
Simmer uncovered 1/2 hour.
Quarter cabbage and parboil in salted water, drain.
Add diced onion and vegetables to meat. Season with salt & pepper to taste and continue simmering ribs & other ingredients in a tightly covered pot about 1 hour or until ribs are tender.
Melt butter and blend in flour, , dilute with a little of the meat stock.
Discard the vegetables in the pot before adding butter & flour mix. Pour over meat , and cabbage and simmer covered 1/2 hour more.
2Recipe is from Germany 1970.
When I was in Colblintz, Germany
My first grandson Mark, was born there.