A good, basic recipe to embellish on to suit individual tastes. I used boneless, country-style ribs and, because I prefer my cabbage fresh and hubs prefers his as sauerkraut, a combination of both. Well, actually, to suit MY tastes I admit there was more fresh cabbage (Savoy, which has a milder flavor) and a lesser amount of sauerkraut. Because the slow cooker doesn't, I browned the ribs first, then set them on top the cabbage and kraut to which I added minced garlic, chopped onion and a small amount of melted butter. I omitted the caraway seed. I deglazed the pan I browned the ribs in, then poured some of that rich liquid over the ribs. This was a nice meal, which I served with boiled new potatoes. Once again, however, this proved that there are limited instances where a slow cooker does a better job than conventional cooking methods.
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