Mary Novak Boushee's Kupusta


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Note: This recipe was a hugh hit at the 2005 Myerchin Family Reunion. A big thank-you to Mary Novak Boushee and Ron Novak for providing the recipe for all.

 

Kapusta (pork ribs and sauerkraut)

3 lbs. Country style pork ribs
1 large onion
1 qt. sauerkraut
3 lbs dumplings (cherry tomato sized)

The ratio of pork, dumplings and sauerkraut I used was close to 1/3 for each ingredient (by weight). We used the "country style" ribs as they arecheaper and more meat per pound than say baby back ribs.

Remove excess fat from meat. Cut pork ribs into 1/2 serving size pieces and place in large pot. Salt lightly. To pork add one large quartered onion.


Add just enough water to cover ribs in a large pot, cover. Bring to a boil then reduce heat and simmer for 1 1/2 - 2 hours. When pork is very tender add sauerkraut and bring to a light boil for a minute to make sure sauerkraut is heated. Add cooked dumplings, mix and serve or serve the dumplings as a side dish as we normally do.

Note: See the Knedlik, Potato Dumplings (Mary Novak Boushee) page to make the dumplings.

 

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