Baked Sweet-Sour Red Cabbage is one of my favorite side dishes to prepare to utilize the oven while cooking a roast, or roasting a whole chicken since it takes 1.5 hours of baking to complete this recipe.
Pork and sauerkraut dishes are part of every Eastern European restaurant menu, and the main ingredients are a popular staple in every household.
You don’t have to wait for a nice outdoor weather, or even own a grill, to enjoy a delicious rack of barbecue ribs. This recipe is very simple, and all baked in your oven.
I have 3 different sizes of slow cookers, so one would think that I would use them often, but it’s just the opposite. I hardly ever use them, so when Maureen Locos Hewett shared this recipe for ribs with kraut prepared in a slow cooker, I decided to test it. It came out great! The meat was so tender…falling off the bones…and the kraut was very flavorful. The only thing I changed was that I used less broth, and more veggies…I added shredded carrots and chopped celery, plus some caraway seeds. I love caraway seeds in sauerkraut.
This recipe resulted from complying with the coronavirus lockdown, having limited ingredients on hand, and being creative with using up my leftover Easter Ham.
It’s a very simple recipe, but the outcome is refreshing and delicious. Having ham sandwiches, ham and eggs, Chef’s salad with eggs and ham, cubed ham with gravy over mashed potatoes, finally called for a new recipe.
Not to mention that I am being very careful not to waste any of the food I purchase these days, since I shop once every 3 weeks at a car-side pickup, just to stay away from crowded places and to help the grocery store employees and others to stay safe and healthy.