STEWED SAUERKRAUT, SWEET POTATOES AND APPLES

SERVES 4 to 6

This was an accident. I always add a small sweet potato and an apple to sauerkraut but, the last time I made it, my mother had purchased the ingredients and mistakenly got half the usual amount of kraut. I didn't realize until it was time to make it. Well, it was so good that I decided to make it purposely with less sauerkraut, more potatoes and apples, and a little pork. It is a definite winner and a one-dish meal that I will make often. The amount of pork does not take away too much from the healthiness of the dish, but you could use less or omit it entirely and it will still be very good.

INGREDIENTS

1 pound bone-in pork country ribs

Salt and pepper to taste

1 tablespoon olive or cooking oil

1 pound tart apples, about 2 large, cored and quartered

2 pounds sweet potatoes, peeled and quartered

1 large onion, cut into 1-inch wedges

3 pounds sauerkraut, preferably bagged, drained

1 cup dry white wine

Approximately 3 cups water

1/2 teaspoon prepared mustard

1 teaspoon brown sugar

1/2 teaspoon dry rubbed sage

1/2 teaspoon dried thyme

1 teaspoon caraway seed (optional)

Additional pepper to taste

Heat a Dutch oven or stock pot over high heat. Season the ribs with salt and pepper. Add the oil to the pan, then the ribs. Cook until browned on both sides, about 5 minutes. Add the remaining ingredients, using enough water to come about two-thirds up the vegetables and meat. Bring to a boil and stir the bottom to scrape up any browned bits. Cover; reduce heat to medium-low and simmer until everything is very tender, about 1-1/2 hours. Serve immediately or keep warm over low heat. All this dish needs is some rye bread spread, if desired, with apple butter. Leftovers reheat very well.

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