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swiss rippli

Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

Similar to Kassler Rippchen (a German dish). I found this on a Swiss site. It was all in metric and literally translated from German, so I did a bit of adaptation for American cooks, like me!

yield 4 serving(s)
prep time 30 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For swiss rippli

  • 1 Tbsp
    margarine
  • 1/4 lb
    bacon
  • 2 md
    onions, chopped
  • 1 clove
    garlic, grated or pressed
  • 2/3 lb
    cabbage, coarsely shredded
  • 1/3 lb
    celery, chopped
  • 1/2 lb
    carrots, chopped
  • 1 lb
    potatoes, sliced
  • 1/2 tsp
    thyme, dried (or 1 tsp. fresh)
  • 1 3/4 lb
    smoked pork ribs/chops
  • 4 oz
    white wine
  • 1/2 tsp
    beef bouillon granules
  • 15 oz
    can stewed tomatoes (or 4 fresh tomatoes, sliced)
  • pepper

How To Make swiss rippli

  • 1
    Heat margarine; add bacon, onion and garlic. Saute until onions are wilted.
  • 2
    Add cabbage, celery, carrots and potatoes; cover and steam until the vegetables are cooked. Spice with pepper and thyme.
  • 3
    Place ribs with the vegetables. Add white wine and bouillon, cook on low heat for about one hour. Add tomatoes and cook for 10 more minutes.
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