Rippchen mit Kraut
Region Hesse, Rhineland Palatinate
- 4-6 loin ribs
- 2 lbs potatoes
- salt and pepper
- 1 onion
- 2 tbsp butter
- 2 lbs sauerkraut ready-made in a jar or can
- 1 cup dry white win
- 5 juniper berries
- 1-1/2 cups milk
Recipe adapted from germanfoodguide.com
Add one tablespoon butter to a large cooking pot. Peel and finely chop the onion. Add onions and lightly braise.
Drain some of the sauerkraut juice. Add the sauerkraut to the pot. Mix in the white wine and juniper berries. Allow to simmer for 30 minutes.
Add the ribs to the sauerkraut and continue cooking for another 15 minutes.
Wash and peel potatoes. Cut into large pieces. Add to a large cooking pot filled with water and a dash of salt, making sure there is enough to completely cover the potatoes. Bring to a boil and allow to cook until potatoes are soft. Mash the potatoes with a potato masher. Mix in milk and one tablespoon butter.
Serve each rib with sauerkraut and mashed potatoes.