#sauerkraut #ribs #cooking #Poland
Today, I’m taking a few humble ingredients and I’m turning them into a delicious and hearty Polish dinner: ribs and sauerkraut.
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Edited by Gosia Wawer.
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43 Comments
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Does cooking the sauerkraut kill most or all of the probiotics?
Making this now for New Years dinner. Really enjoying the experience and videos. Happy New Year from north Florida.
I made this recipe for New Year’s and OH MY GOODNESS this was absolutely delicious. The family loved it and it will be the staple for New Year’s moving forward and on winter months dinner rotation. Thank you!
Awesome!
Hello I'm Joseph from the Philippines we love this dish we can't cook this enough, we also started to make our sauerkraut we ferment it just like you do, we really love all your recipes! Keep doing you!!!
Hey, next time in the states try Georgia sweet onions, very sweet (you won't cry) I always eat some while cutting them ! 😊
👍✌ tks, love your channel ! I am more patient now with disabilities. Really enjoying your explanations with your vids I don't mind the time. Real cooking Real time better for my memory (slower today) love u two tours ! Thank you beautiful lady 😊❤ have to try this recipe, bacon oohhh yeah babbbaaayyy, my polish wife will love this, I hope 🎉
I am SO HAPPY to have found your sight, being half Polish, for the longest time I have struggled to find somebody on YouTube who is creditable with Polish cooking. I also am going to share with my Polish mother.
Have you ever made kraut gouga,..Cabbage,onion,sauerkraut. s&p & hamburger sauted to draw out moistue from cabbage & fat from burger.Sqeeze out moisture ,between clean cloth.cool.Then make a bread dough,about 1/8" thick.Cut out 8"squares of the bread dough,fill[spoon full of cabbage burger.Place in the center ,fold corners,into ceter forming a squarish filled bun.Bake at 325 ,til lightly brown,brush with oil while hot delious
👍👍👍👍👍
❤❤❤MY FAVORITE!! 😊
I grew up eating that at least once a month during the fall and winter months, no flour in it though.
Would country style ribs work?
I'm 62 yrs old and I remember when I was a kid my grandmother who was from Yugoslavia (now Croatia) used to make a pork roast with sauerkraut and caraway seeds. Thank you for posting your recipe, it brings back fond memories of family dinners.
My Gramps was Czech, we had this with a heavily smoked ribs , like bacon ribs.
Thanks so much you are very enjoyable watching ,
I'm slavic. Grew up in Australia. My best friend is Polish. So many immigrants came post ww2. Lot's of cross pollinating of food, culture and people. It must be something in our European dna. Even reading the comments, lots of nostalgia and memories with grandparents and parents from chidhood. You just cannot beat this food. When I stick to 'our' food, I'm always in the best health. No cholesterol, no diabetes. I'm far from slim though!😂And it gives true joy preparing and eating food like this. Simple and amazing. I need to make your sauerkraut. We call it kiseli kupus. I love it finely grated and soft. I eat it every day. I develop reflux if I don't. Good for the gut. We have amazing food in Australia. Very fortunate.
Love your channel!
I pour a bottle of beer in mine. It really makes the meat tender
What type of food processor do you use what brand?
My dad used to make this. He was German. He would sear the ribs in oil and butter. In a roasting pan he would layer sauerkraut partially drained, then a layer of ribs. On this layer he would pour some barbecue sauce, then a layer of kraut, then ribs and so on. Let it cook over medium low heat for hours. It was so good. I make it now and have for over 30 years. My kids love it except one. It is so good. We make our own kraut.
Ribs not the best part of a pig? Where are you from? One of the worlds biggest favourites are ribs. I love ribs over other cuts of pork.
Polish food had me at the GIANT A— Chunk of Bacon!
Hi from Australia 🦘…I love this recipe and make this often but I slightly change it as I use fresh cabbage and spare ribs saute on the stove top… absolutely delicious 😋 thank you for sharing 👍
It looks amazing. Thank you.
thanks
Howdy from western Colorado! I just made ribs and sauerkraut with fresh home-grown pork and home-made sauerkraut! You bet your dupa I'm Polish!
My Favorite.
I am half Hungarian. I notice many of your recipes are similar to what I was raised on. My Auntie (Dad’s sister) taught my Mom who taught me. One very interesting difference is spice choices. We use a lot more paprika in our recipes. As you know sweet, savory and hot paprika varieties are used based upon what we are making. I have been having fun fusing the two in my own way. Thank you for broadening my cooking perspective!
So beautiful. Can’t wait to make this for my Mom. Thank you!😊
Finally…I found your recipe that was like my Polish grandma made years ago! Thank you! The only thing is that your video takes too long to watch. .nowadays…most cooks will already have the ingredients chopped and ready to make the dish.
I must have missed adding the flour. This looks very good!
I Love this channel ,,,,,,,,, !!!! She is awsome ,,, !!
Nigdy nie ugotuje sie ziemniak lub inne warzywo w kapuscie kiszonej lub w kiszonych ogorkach Pochodze z Polski ale mieszkam w USA ponad 3 decades i gotowanie to moja pasja ale niektore Pani potrawy nie sa prawdziwe
I love it thanks
I grew up on this. An old family favorite (we’re Irish American 🤷🏼♀️) love it and making tonight for young adult sons! Although I use sweet onions, carrots and apple slices in my krout mix. Serving w rustic mashed potatoes and baked beans.
I've been looking all over for Polish recipes. I'm glad I came to the right place!
Delicious 😋
Yummy 😋
WOW….one of the best recipe videos I have watched – down to earth and easy to follow . Well done you and thank you !!!
When you put the sauerkraut in heat you kill the probiotics?? Or not?
Isn't it supposed to be eaten straight from the jar to the plate?
I'm in Ohio, gets cold here, Grills are very popular now, but Oven ribs rest of year, also, Oven BBQ ribs were and still are popular when I grew up, not that many people had grills back then. Many people still fix ribs and kraut. here. And your version looks soooo good.
Made it. It was a great comfort food on a cold winters day.
Thank you!
I made this last night, following directions from your web site. It was horrendous. The "gravy" made the sauerkraut into an inedible mush and lost all the distinctive flavor of the cabbage. We ended up picking the ribs out of it and pitching the rest of it down the disposal. I've made spareribs and sauerkraut for years with just sauerkraut, ribs and paprika and after this will continue to do so in the future.
I realize that taste is entirely subjective, but in this case you have gone to a lot of work to ruin a dish that is far better when made simpler.