Spareribs And Kraut
|Sauerkraut||4 Cup (64 tbs)|
|Tart apple||1 , peeled, cored and sliced|
|Caraway seeds||1 Teaspoon|
1. Cut the spareribs into individual portions and brown in a heavy pan. Add the juice from the sauerkraut and enough water barely to cover. Simmer, covered, about forty-five minutes.
2. Add the kraut, pushing it down into the liquid in the pan.
3. Add the apple and caraway and cook thirty minutes to one hour longer. Use a shorter time if canned kraut is used and a longer period for bulk kraut. The liquid should evaporate during cooking.