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2 lbs. spare ribs
4 large onions, sliced
2 large cans sauerkraut
1/2 head small cabbage, shredded
1/2 cup yellow dried split peas
1/4 cup salt pork in 1/4 inch cubes
1 stalk of celery, chopped
Saute salt pork and onions in skillet. Brown spare ribs in the same skillet. Rinse and drain sauerkraut in cool water 2 times. Put all ingredients into large kettle, cover with water and simmer for about 3 hours. Can be served with mashed potatoes, tossed salad, and rye bread.
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