Source of Recipe
This recipe came about from a combination of Fluffy's and Daddy DooRag's family history. We both have Polish backgrounds and had these foods at every event when we were growing up. We've taken the best things from our families and put them together in one large roaster - perfect for family events and potlucks. Everyone loves this and thinks it's so special, and it's really different from the usual potluck offerings.
List of Ingredients
For the roaster:
2 or 3 slabs of spare ribs, skinned, excess fat trimmed
5 lbs of bratwurst or Italian sausage (use more if you need to feed more people)
1 or 2 bags of frozen stuffed cabbage (these come in about a 5 lb bag at GFS)
1 or 2 lbs of sauerkraut (the fresh refrigerated kind)
1 large head of cabbage, large chop (do not use pre packaged slaw)
2 large apples, peeled and diced small
1 large sweet onion, medium dice
1 bunch of celery, large dice
Seasonings: Lowry’s seasoned salt, grill seasoning, 1 pkg onion soup mix (dry)
Sauce (double these ingredients for the large roaster)- whisk together:
1 can tomato soup
1 (small) can tomato paste (plain, not seasoned)
1 can chicken broth
1 (small) can V8 juice
1 T honey
1 cup apple juice (more or less)
Drain and rinse the sauerkraut. In a large mixing bowl, toss the rinsed kraut with the chopped fresh cabbage, apples, onions and celery.
Start layering the ingredients into the roaster, beginning with a slab of ribs and laying down a layer of the cabbage/kraut mixture and sauce in between each item:
~Ribs (seasoning as you go with the Lowry’s and grill seasoning), cabbage/kraut, sauce
~Sausage, seasoning, cabbage/kraut, sauce
~Stuffed cabbages, seasoning, cabbage/kraut, sauce
~Repeat until all ingredients are used up, ending with a layer of sauce on top.
~Sprinkle the package of dry onion soup mix on top.
Cover and turn the roaster on to 350, or cover and place into a 350 oven. This will take 4-6 hours, possibly longer, depending on how full the roaster is. No need to peek, stir, or otherwise disturb as it cooks.
Transport everything in the roaster (carefully, it's hot!). When it's time to serve, "deconstruct" the roaster, removing each thing to a separate serving dish or platter. You'll have dishes of ribs, sausage, and stuffed cabbage, another dish of the chopped and sauced cabbage/kraut (removed with a slotted spoon), and a dish of the sauce (so people can sauce their plates as they please).