This was really good. It didn't taste like saurkraut It was much milder. I cut up the bacon into little pieces instead of using long strips. Next time I will cook the bacon slightly first because the cabbage finished cooking before the bacon did. If I had used an older cabbage it might have been able to cook longer without going mushy, but if you cook the cabbage long enough to get the bacon done then the cabbage might be a bit mushy like mine was. Still, it tasted so good it was five stars. I took the advice and added the vinegar and suggar a little at a time till it tasted good to me and ended up using all the vinegar and a couple tablespoons less sugar but even with all the sugar I think it would have still been just fine. Everyone liked it. I made it as a side dish along side a whole Scandinavian menu, but if you used sausages in it or big Canadian bacon slices it could even be a main dish. Thank you for sharing it!

Reviewed On: Dec. 27, 2011

These are the best ribs I have ever tasted! They got raves at the table from my daughters boyfriends and my husband. They wanted to know what was in the rub. Even though there was sugar in the rub they were less sweet than the typical BBQ ribs. I used unsalted butter to help keep them from burning and I used a large non-stick wok to do the browing. Then I added the beef broth to the wok and then transferred the entire thing to a crock pot and cooked on low for about 4 hours and then one hour on high. ( I needed the stove top to make other things we were having so I didn't want to have the giant wok on there taking up space.THe crock pot worked fine, they were very tender but didn't fall apart.) I couldn't find the "country style" ribs so I just used 2 lbs of meaty baby back pork ribs, cutting them apart before I coated them with the rub.They tasted great, but the country style that the recipe actually calls for would have been better because I couldn't really brown the underside of the ribs due to the curvature of the bones, and also the country ribs would have had more meat. The amount of rub to coat the 2 lbs was just perfect. I used Kitchen Basics beef broth. I will be making them again soon and often. Thanks for sharing the recipe!

Reviewed On: Dec. 27, 2011

This was delish! I used part butter lettuce along with the Romaine and toasted the almonds. Used olive for the oil and only had dried parsley so I reduced the dried parsley to 1/3 of the fresh amount called for. Used "Franks Red Hot" for the hot sauce. I like Frank's because it's not as hot as Tabasco and it's a little garlicy. The onions and the sweet dressing are a perfect compliment to each other and the cranberries and dried almonds were pretty and tasty in it. This has a lot of pizzaz and I could make a meal out of just this salad. It's special enough to make for company but easy enough to make for weeknight dinners. Thanks for submitting this, Rita!

Reviewed On: Nov. 30, 2010