Polish Sauerkraut And 3 Meats Casserole

• 3 pounds (1 slab) pork sparerribs
• 4 garlic, smashed
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 pound bacon, chopped
• 1 1/2 cups coarsely chopped onion
• 3 pounds green cabbage, shredded (16 cups)
• 2 pounds sauerkraut, drained, rinsed
• 3/4 ounce dried mushrooms, (about 1/2 cup), crumbled
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 pound Smoked Polish Sausage, 1-inch thick half slices

1. 1.tub spareribs on both sides with crushed garlic, salt and pepper; place in shallow sided pan cook 300 oven for about 1 hour. Cut between each rib section into individual rib pieces.
2. 2.teanwhile, cook bacon in an extra large (14 inch) frying pan (or use 2 skillets) over medium heat 10 minutes to render fat; add onion and cook 10 minutes. Raise heat to medium-high or high; add cabbage and cook 10 minutes more. Add sauerkraut and mushrooms; season all with salt and pepper and cook 10 minutes. (If you need to add some olive oil to prevent sticking, do so.)
3. 1.transfer mixture to large covered casserole; stir in sausage and spareribs. Cover and bake 325 about 1 1/2 hours. This is a great make-ahead meal, as casserole is better if it sits another day before reheating.

pork sparerribs, garlic, kosher salt, black pepper, bacon, onion, green cabbage, sauerkraut, mushrooms, kosher salt, black pepper, sausage

Taken from food52.com/recipes/25890-polish-sauerkraut-and-3-meats-casserole (may not work)