Cabbes with horseradish sauce

Category: Meat dishes
Kitchen: german
Cabbes with horseradish sauce

Ingredients

FOR MEAT
Pork ribs 750 g
Sweet and sour apple 1 PC
Bulb onions 1 PC
Sauerkraut 500 g
Juniper berries 5 pieces
Dry white wine 200 ml
Salt
FOR SAUCE
Lard 2 tbsp. l.
Flour 1.5 tbsp. l.
Meat broth 250 ml
Grated horseradish 1.5 tbsp. l.
Cream (I have 10%) 1.5 tbsp. l.
Salt

Cooking method

  • 1. Rinse the pork ribs, put in a saucepan or cauldron, pour water so that it only slightly covers the meat. Boil for 40 minutes.
  • Cabbes with horseradish sauce
  • 2. Peel the apple, cut into slices. Add apple, juniper berries and cabbage to the meat, simmer for another 10-15 minutes. Do not add water - it should practically boil away. At the end, add finely chopped sautéed onions (originally raw, added with the apple). Add wine, stir and turn off.
  • Cabbes with horseradish sauce Cabbes with horseradish sauce
  • 3. For the sauce. Melt the lard, lightly fry the flour, add the broth, stirring constantly, add cream and horseradish, boil a little, turn off. Serve with ribs. It is better to cook potatoes for a side dish.
  • Cabbes with horseradish sauce
  • Cabbes with horseradish sauce

Time for preparing:

1 hour 10 minutes

Cooking program:

plate

Note

Source - the book Kitchen of the peoples of the world / 17 volume / German cuisine / ed. TVNZ

Rada-dms
Thing!!!!
Pulisyan
Olgadear, thanks! Ribs are always good !!!!
Nikusya
Alexandra, I agree with the Rada for a hundred poods! Thanks for the yummy! For bookmarks and printouts for sure! Cabbage needs to be salted, who knows what moon is now?
Pulisyan
Ilona, thanks for the kind feedback! I don't know about the moon .... In general, the main cabbage specialist here is Irina tumanofaaaa, try to find out there. Sauerkraut without straining
Nikusya
Cheer auntie (here the smiley takes off his hat with earflaps and bows low)! for a magical pendal, with such a recipe, what kind of moon is there.

Pulisyan
Quote: Nikusya
aunty
.... I'm not too old yet - this year I will be 30 ..... But thanks for the hat with earflaps - I love Russian originality! And the recipe, apparently, is really universal !!!
Nikusya

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