This recipe is great as written. I do, however, change it up a bit to make it a little heartier. I place 2 pounds of country-style pork ribs on top of the mixture, cover the ribs with 8 oz. of beer, cover and cook it in a slow cooker for 8 to 10 hours. When the meat is very tender, I remove it from the crock, cool slightly, and shred it. I then add the shredded meat back into the cabbage mixture and continue to cook on low for about 20-30 min., until heated through. I usually serve this with either egg noodles or kluski (potato dumplings with onions and salt port) and rye bread.
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This recipe is great as written. I do, however, change it up a bit to make it a little...