Spareribs, Cabbage & Sauerkraut

Spareribs, Cabbage & Sauerkraut

Today we’re sharing a recipe in The Ellis Island Immigrant Cookbook from Patricia C. Abramoski. Patricia’s husband’s grandmother, Constance Rzodkiewicz, came through Ellis Island from Poland and was detained there for about three months in 1908 along with his mother, who was only 2 years old at the time. His mother, Sophie Rzodkiewicz Abramoski, had gotten a rash on the way over and the officials feared she had smallpox.

Constance brought this recipe for spareribs, cabbage & sauerkraut with her and continued to make it for many years.

Spareribs, Cabbage and Sauerkraut

3-4 lbs. of spare ribs (soak in water 1/2 hour & drain)
1 large can sauerkraut (reserve liquid, add water to make two cups - will be added to frying pan) 
Rinse sauerkraut well 3 or 4 times
4-5 quarts of water 
3-4 bay leaves 
4-5 whole peppercorns 
1 small onion, quartered 


  1. Add spare ribs, sauerkraut, water, bay leaves, peppercorns and onion to a pot.
  2. Cook 1 1/2 hours. 

  3. Add 1 medium head of shredded cabbage and cook another hour.

In frying pan on medium heat add:

  1. 4 tbsp. or lard or butter 
  2. 4 tbsp. of all-purpose flour
  3. Mix until golden brown.
  4. Gradually add 2 cups of sauerkraut liquid to this mix.
  5. Add this to the pot of sauerkraut and mix well.
  6. Cook 1/2 hour and serve with plain boiled potatoes or mashed potatoes.



For more great recipes from The Ellis Island Immigrant Cookbook buy your copy today.


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