marti
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Neck bones and Sauerkraut
5 lbs. of neck bones
1 large onion, roughly chopped
1 clove garlic, crushed
2 to 3 lbs sauerkraut in bags or jar
2 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
Cover neck bones with water. Add the onion and garlic. Let
simmer until the water is almost gone and the meat is tender.
Drain the sauerkraut and rinse with cold water in a colander.
Place sauerkraut on top of neck bones. Add salt and pepper to
taste. Simmer until the water has gone almost to the bottom of
the pan (about 35 minutes). Serves 6.
5 lbs. of neck bones
1 large onion, roughly chopped
1 clove garlic, crushed
2 to 3 lbs sauerkraut in bags or jar
2 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
Cover neck bones with water. Add the onion and garlic. Let
simmer until the water is almost gone and the meat is tender.
Drain the sauerkraut and rinse with cold water in a colander.
Place sauerkraut on top of neck bones. Add salt and pepper to
taste. Simmer until the water has gone almost to the bottom of
the pan (about 35 minutes). Serves 6.