Kapusta(Polish Sauerkraut With Spareribs)

• 1 clove garlic
• 2 lb. spareribs
• 2 qt. sauerkraut
• 1 chopped onion
• 6 to 7 pieces dried mushrooms
• Polish sausage, sliced (optional)
• 2 bay leaves
• 5 to 6 slices crisp, chopped bacon
• 2 Tbsp. flour
• 4 to 5 cut up potatoes (depending on how much you like potatoes)

1. Put spareribs in a large Dutch oven or soup pot.
2. Cover with water; add bay leaves and garlic.
3. Boil and simmer 1 hour.
4. Wash sauerkraut well.
5. Drain some of water off the ribs (most of it) and put sauerkraut in with ribs and remaining water.
6. Add 1 chopped onion and the mushrooms.
7. Let simmer all day (at least 3 to 4 hours).
8. Add bacon, flour and potatoes and let simmer about 1 hour longer.
9. Polish sausage may also be added at this time.

clove garlic, spareribs, sauerkraut, onion, mushrooms, sausage, bay leaves, crisp, flour, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028877 (may not work)