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Cooking & Baking

pansypoo53219

(23,015 posts)

6. a variant of my great-aunt's pork ribs baked under saurkraut. we do pork chops w/ bone.

Reply to NJCher (Original post)

Wed Nov 11, 2020, 10:24 PM

Nov 2020

i do wanna try pork shoulder tho. my mom got boars head kraut. NEVER AGAIN!
need franks. we do prefer bavarian. but not big on caraway sees, so just add some brown sugar to plain kraut. i liked it best done in my cast iron chicken pot. but kraut discolors if left in pot.

and best way to eat leftovers is fried in a cast iron pan + caramelize the kraut.

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Highlight:

What's for Dinner, Wed., Nov. 11, 2020 [View all] NJCher Nov 2020 OP

NJ Cher stevil Nov 2020 #1

I so enjoyed hearing about your party Ohiogal Nov 2020 #2

Looks and sounds lovely... both meals MissMillie Nov 2020 #3

Pulled pork on homemade brioche rolls with coleslaw, Cajun potato Luciferous Nov 2020 #4

Bean Soup Yonnie3 Nov 2020 #5

a variant of my great-aunt's pork ribs baked under saurkraut. we do pork chops w/ bone. pansypoo53219 Nov 2020 #6

wow, glad you mentioned this NJCher Nov 2020 #7

well, if you want a MILD kraut, its fine. we want a stronger kraut.also a plastic bag. pansypoo53219 Nov 2020 #8