Should have put more paprika in the cabbage.
Would
>>21639053:)
>>21639031I use half sour half fresh cabbage, then use half fresh ribs half smoked.
>>21639031That's some fine looking food. Could just sprinkle a little paprika in the end. Also maybe add a little more uncooked fermented cabbage after if you want.
>>21639295I only had fermented cabbage, I love smoked ribs but I don't have a smoker. >>21639377ThanksYes I did sprinkle some after that but it's not the same as if it was cooked...oh well next time. When November comes (when it gets cold enough) I'm starting my annual fermentation and I'll probably make 70 pounds of cabbage and 30-40 pounds of other veggies, so I'll have plenty for the winter.
>>21639031Looks good, king.
>>21639415thanks bro
>>21639031Got a recipe brosefus?
>>21639572I seasoned the ribs from the night before (little bit of Salt, Paprika, little bit of Onion/Garlic powder and Chilly flakes)Cut up the cabbage into big chunks and left it in some water because it was too salty (changed the water 2-3 times)Next day:Cut the cabbage Put the cabbage first (season it with paprika) and place the ribs on top - into the oven on 160C/320F for 2:40 hours lid on, then 20 more minutes lid off to get some colour on the ribs.
>>21639602Do you ferment your own sauerkraut?
>>21639610Yes, but I usually do it in November when it gets colder. This is not the German way of kraut fermenting (room temp). This is the Balkan way where you put it in brine and outside in the cold and let if ferment slowly for 2-3 weeks, also you don't cut the cabbage, you put it whole (with cuts so the brine can penetrate) I bought the cabbage for this dish from the store.
https://www.youtube.com/watch?v=4sSZcRcjF1w
