Żeberka pod kapustą

My mother’s recipe for delicious ribs, hidden under sauerkraut with mushrooms. The perfect dinner for the whole family. The recipe uses vegeta, which I rather try to avoid myself, but here I follow my mother’s recipe.


  • 1.5 kg of pork ribs
  • about 1.5 kg of sauerkraut
  • spicy mustard
  • 2 bay leaves
  • 6-8 grains of allspice
  • 6-8 grains of black pepper
  • 1 tablespoon of universal seasoning, e.g. vegeta
  • 2/3 a stick of lard
  • a spoonful of flour
  • 30 grams of mushrooms
  • salt pepper
  • sugar
  • lard for frying

Wash the ribs, divide them into pieces (with one or two cubes). Brush each piece with mustard. Add crushed bay leaves, allspice, peppercorns and universal vegeta seasoning. Plus a pinch of salt and pepper. We mix thoroughly.

Seal the meat tightly and place it in the fridge overnight.

Cook finely chopped sauerkraut and drain.

Make a roux with 1/2 a stick of lard and flour. Mix with cabbage. Season with salt and pepper and bring to a boil.

Heat the lard in the pan. Brown the ribs on all sides.

In the remaining lard (about 1/5 cube) fry whole mushrooms.

Put half of the cabbage in a casserole dish, then put the ribs and cover them with the remaining cabbage. Garnish with mushrooms.

Bake for at least 1 hour at 150 degrees C.

Serve with bread or potatoes

Enjoy your meal!

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