Time 2h15m Number Of Ingredients 11 Steps:
In a large pot over medium-high heat, cook bacon and leeks, stirring occasionally, until most of fat is rendered and leeks have softened, 6 to 8 minutes. Transfer to a plate. Add spareribs and 5 quarts water to pot. Bring to a boil. Reduce heat to medium and boil, skimming foam and impurities from surface, until meat is tender and falls from bones easily, 50 to 55 minutes. Transfer ribs to a plate; let cool slightly. (For a clear soup, strain broth through a sieve lined with cheesecloth and return to pot before adding vegetables.) Add carrots, cabbage, potatoes, onion, sauerkraut, caraway seeds, and bacon mixture. Bring to a simmer, then reduce heat to medium-low and simmer, covered, until vegetables are tender and easily pierced with a knife, 22 to 25 minutes. Meanwhile, slice ribs between bones and pull meat from bones. Cut off and discard any tough cartilage. Slice or tear meat into bite-size pieces. Stir meat into pot and simmer a few minutes to warm through. Season with salt and pepper to taste. Serve with dill, sour cream, bread, and butter.
Time 2h Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish. Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt. Simmer the soup, water and diced onion. Pour over cabbage and potatoes. In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.
Time 25m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large skillet, cook and stir the pork in oil over medium heat until no longer pink; remove the keep warm. In the same skillet, saute the cabbage, onion, garlic and bay leaves in butter until vegetables are tender. Discard bay leaves. Stir in pork, salt and pepper.
Time 1h Yield 2 servings. Number Of Ingredients 7 Steps:
In an ovenproof skillet, brown chops in oil on both sides; remove and set aside. To drippings, add sour and seasonings; bring to a boil. Return chops to skillet; add cabbage. Cover and bake at 350° for 50-60 minutes or until meat is tender.
Time 30m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Heat the oil in a large saucepan; add the garlic and saute until fragarant, 30 seconds. Add pork and sage, continue cooking 2 minutes, stirring frequently. Add coleslaw, and cook until cabbage is softened, about 2 minutes. Add vegetables and broth. Bring to a boil. Reduce hat to medium and simmer, covered, until vegetables are cooked through, about 10 minutes.
Time 40m Yield 6 Number Of Ingredients 10 Steps:
Place sausage in a large pot, break apart, and cook until evenly brown. Pour the broth and water into the pot with the sausage. Dissolve the beef bouillon granules in the liquid. Mix in the cabbage, potatoes, onion, and garlic. Season with marjoram, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 20 minutes.
Time 8h20m Yield 8 Number Of Ingredients 13 Steps:
Mix all ingredients in 3 1/2- to 6-quart slow cooker. Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until pork and vegetables are tender.
Time 2h20m Yield 8-10 serving(s) Number Of Ingredients 13 Steps:
Trim and debone pork, retain bones, cut meat into bite size strips, rinse away bone fragments and pat dry. In large soup pan, sauté garlic in half of the olive oil until hot. Remove pan from heat to add pork bones and meat to hot oil. Sear meat and bones on med-high heat until juices flow, scraping and turning to evenly brown (Approximately 10 minutes). Add shredded cabbage, along with remaining olive oil. Stir continuously and cook until cabbage wilts and caramelizes slightly. (Approximately 15 min.). Add broth and spices and bring to a boil. Stir well and reduce heat to low. Simmer for approximately 1 to 2 hours (to desired tenderness). Remove bones and serve immediately (or refrigerate and reheat).
