Ingredients
- 3 pounds lean pork spareribs cut in serving pieces
- 1 glass jar sauerkraut with caraway seed
- 1/2 head cabbage grated
- 1 large onion sliced thin
- 1 granny smith apple cored and sliced
- 1/2 cup water
- 1/2 cup light white wine
Description
This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Buckley Estate In Fate, Texas In 1996.
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