| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | 6 | To 8 | |
INGREDIENTS
| 3 | lb | Country-style pork ribs |
| 1 | tb | Garlic powder |
| 2 1/2 | lb | Russet potatoes,, peeled and quartered |
| 2 | lg | Onions, quartered |
| 1 | lb | Polish Kielbasa sausage, sliced 1/2 inch thick |
| 2 | Jars (1 pound) sauerkraut, rinsed and drained | |
| 1 | pk | (1 pound) frozen baby carrots |
| 1 1//2 ts salt | ||
| 1/2 | ts | Pepper |
| 3/4 | lb | Swiss chard, shredded |
INSTRUCTIONS
Place ribs in a 6 qt Dutch oven or large pot with enough water to cover. Stir in garlic powder. Cover and heat to boiling. Reduce heat to medium and cook , covered, 1 1/2 hrs. Skim foam from top. Add potatoes and onions. Cover and cook over medium-low heat 45 minutes. Add sausage, sauerkraut, carrots, salt and pepper. Cook, covered, 15 minutes. Stir in chard; cover and let stand 5 minutes. Serve in soup bowls. Posted to EAT-L Digest by "Pamela F. Wagner" <[email protected]> on Jul 5, 1997
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