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Spareribs, Cabbage and Kraut
3 pounds lean pork spareribs - (to 4 lbs) -- cut serving pieces
Salt -- to taste
Freshly-ground black pepper -- to taste
1 small can sauerkraut
1/2 cabbage head -- thinly sliced
1 large onion -- thinly sliced
1 apple -- quartered, cored, and sliced
1 teaspoon caraway seeds or dill weed
1 cup water
1 teaspoon salt
Sprinkle spareribs with salt and pepper. Brown spareribs for 30 minutes in heavy skillet or broiler pan. Put alternate layers of spareribs, sauerkraut, cabbage and onion and apple in slow cooker. Add caraway seeds or dill weed to water and pour over all.
Cover and cook on LOW for 7 to 9 hours (HIGH for 4 to 5 hours). Stir several times during cooking, when using HIGH only.
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