Ribs with sour cabbage

I can’t even remember when I had this meal for the first time. All I remember is that it was delicious. Now, it’s like our Polish Christmas dishes. You can make them every day, but they taste “right” only by the end of December. Ribs with sour cabbage taste “right” when served from time to time. Like... for example... today.

Ingredients:
1 kilo of pork ribs (or baby lamb, or any other)
2 jars of sauerkraut (available in most shops, especially Polish ones as kapusta kiszona)
4-5 bay leaves
3-4 onions
Lard or oil for frying
Seasoning

The recipe serves 2 (very hungry) people.

Preparation:
Drain the cabbage (leave on the sieve) till you get rid of most of the juices.
Cut ribs into portions, season well and fry on both sides just to seal the meat. Place on a plate to cool down.

Season and fry the cabbage.

Place half of the cabbage at the bottom of an oven proof dish, add ribs and bay leaves and cover everything with the rest of the cabbage.

Chop onions half and slice them, fry, add to the dish and cover it.

Preheat the oven (to about 180 degrees). Roast for about 1,5 hours. Serve hot with roasted potatoes.

Enjoy.