Pork Ribs in Sour Cabbage

- There are 2 main ways to prepare sauerkraut, (1) just chop it if you like its natural sourness, do not squeeze, (2) squeeze it, soak in water for 30-60 minutes to reduce the sourness to the level you like, then squeeze again, and chop. You may use the cabbage fermented in white wine.

Comment #1. If you would like to increase the sourness, just add 200 ml of water and 150 ml of sour cabbage liquid instead of 350 ml of water.

- Cut ribs into 2 serving portions. Remove as much fat as possible. There are 2 ways again, (1) saute ribs with the onion for few minutes, (2) do nothing.

- Prepare the rest of ingredients.

- Pour water into a pressure cooker. Place cabbage under the surface of water, add juniper, allspice, bay leaves, and plums. Add onion and garlic. Put in the bone and ribs. Sprinkle with caraway, salt, pepper, savory and marjoram. Toss horseradish root. Put in potatoes somewhere on the top.

Comment #2. You may add a piece of pork skin. Clean it well, and cut off all the fat. It works well in this dish.

Comment #3. The meat is covered with water only partially. Don't bother, everything is OK.

- Cook for 20 minutes. Reduce steam and remove the bone. The rest is edible.

- Garnish with dill leaves and marjoram sprigs.