Boiled Ribs And Cabbage Recipes

SPARE RIBS AND CABBAGE - THE TWO STEP RECIPE

Steps:

• 1. Cover meat with cold water in a large saucepan, bring to a simmer, remove scum. Simmer uncovered 1/2 hour. Quarter cabbage and parboil in salted water, drain. Add diced onion and vegetables to meat. Season with salt & pepper to taste and continue simmering ribs & other ingredients in a tightly covered pot about 1 hour or until ribs are tender. Melt butter and blend in flour, , dilute with a little of the meat stock. Discard the vegetables in the pot before adding butter & flour mix. Pour over meat , and cabbage and simmer covered 1/2 hour more.
• 2. Recipe is from Germany 1970. When I was in Colblintz, Germany My first grandson Mark, was born there.

BOILED CABBAGE WITH BACON

Steps:

• Bring cabbage, bacon, 2 cups water, and vinegar to a boil in a large saucepan over medium-high heat. Reduce heat to low and simmer uncovered until cabbage is very tender, about 3 hours, adding more water as needed.
• Whisk remaining 1/4 cup water and flour together in a small bowl and gradually add to cabbage mixture. Continue to simmer until thickened, about 5 minutes more. Season with salt and pepper.

COUNTRY PORK RIBS & CABBAGE

Steps:

• 1. Heat your oven to 325° F.
• 2. Place the cabbage, onion, and potatoes in the bottom of a Dutch oven.
• 3. Heat a couple of tablespoons of oil in a pan over medium-high heat.
• 4. Add seasoned pork ribs and cook until browned on each side. Remove pork and place over cabbage. Pour off fat.
• 5. Combine vinegar and brown sugar in a small bowl.
• 6. Add to frying pan, stirring to remove browned pork bits from bottom of pan.
• 7. Pour over ribs and veggies.
• 8. Cover & bake for 2 hours or until the internal temperature reaches 155° F.

CABBAGE WITH RIBS

Steps:

• In a large pot, heat up the vegetable oil and sear the ribs on both sides. Season the ribs generously with salt and pepper and then remove them from the pot.
• To the same pot, add the cabbage, and cook for about 15-20 minutes, until it shrinks down. You may have to add it gradually, allowing it to shrink more and more, if your pot is not big enough.
• Add the tomato paste and paprika, and stir well. Place the ribs on top and add about 3 cups of water. (The water should completely cover the cabbage). Cover with a tight lid and cook for 1 1/2 hours on low heat, stirring occasionally, until the meat becomes tender. Taste if the dish has enough salt and adjust, if needed.
• Transfer the cabbage into a large baking dish or tray. You should have a little liquid remaining at this point. Bake at 450⁰F for about 15-20 minutes, until the liquid completely evaporates.
• Garnish with freshly chopped parsley and serve.

BRAISED SPARERIBS WITH CABBAGE

Steps:

• Put olive oil in a large, deep skillet or casserole that can be covered, and turn heat to high. A minute later, add garlic and chilies. When they sizzle, add ribs, meatier side down; sprinkle with salt and pepper, and add bay leaves. Cook, adjusting heat so the meat browns, 5 to 10 minutes. Turn ribs, and brown again. Remove ribs to a plate.
• Pour off excess fat, and add cabbage and some more salt and pepper. Cook, stirring occasionally, until cabbage browns. Add wine, and stir to release any brown bits stuck to bottom of pan. Return ribs to pot; adjust heat so mixture simmers steadily but not violently, and cover.
• Cook, checking occasionally to be sure the mixture does not dry out. (If it does, add more white wine or water.) When ribs are tender and cabbage is very soft -- this will take at least 45 minutes -- uncover. If mixture is soupy, turn heat to high, and cook, stirring occasionally and carefully, until it is more of a moist stew. Garnish with parsley and serve immediately, or cover and refrigerate for up to a day before reheating.

BOILED BACON WITH CABBAGE & CARROTS

Steps:

• Place the bacon in a stockpot with the onion and herbs, then cover with water. Bring to a simmer, then cook for 45 mins, topping up with water if needed. Add the carrots, then continue to cook for 15 mins. Ladle 150ml stock into a smaller saucepan; set aside. Add the cabbage wedges to the stockpot, then continue to cook everything for another 10-15 mins until the cabbage is tender, but not overcooked.
• While everything is having its final cooking, make the sauce. Pour the cream into the 150ml stock and bring to the boil. Simmer for a few mins, then whisk in the mustard and parsley. Season with salt and pepper to taste.
• Remove the meat from the stock, then carve into thick slices. Serve on a platter with the cabbage and carrots, and moisten with a trickle of stock. Serve the sauce in a jug and some boiled and buttered new potatoes on the side.

POLISH ZEBERKA WIEPRZOWENA Z KAPUSTA (SPARERIBS AND CABBAGE)

Steps:

• Heat oil in Dutch oven until hot. Cook pork spareribs, a few pieces at a time, over medium heat until brown on all sides, about 15 minutes; drain fat.
• Add onion, carrot, bouillon, salt, caraway seed, 1/4 teaspoon pepper and the bay leaf. Pour water and vinegar over pork mixture.
• Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
• Add cabbage; sprinkle with pepper. Cover and simmer until cabbage is tender, about 15 minutes.
• Remove bay leaf. Arrange spareribs and vegetables on serving platter.
• Garnish with minced parsley if desired.

SHORT RIBS WITH CABBAGE

Steps:

• Heat oil in a large, heavy pot.
• Brown short ribs on all sides.
• Sprinkle with salt and pepper.
• Add remaining ingredients except cabbage.
• Cover and simmer for 1-1 1/2 hours.
• Add cabbage wedges and cook until cabbage is tender, about 20 minutes.