Bonnies Spareribs And Cabbage Recipe 485 Recipes

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.

BONNIE'S FRIED CABBAGE

Steps:

• Place the bacon in a large pot or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and reserve drippings in the pot.
• Melt butter in bacon drippings in the pot over medium heat. Stir cabbage, onion, salt, pepper, and sugar into butter and bacon drippings. Cover the pot. Cook, stirring occasionally, until cabbage and onion are tender, 15 to 20 minutes. Crumble bacon into cooked cabbage.

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.

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 AND SAUSAGES -- BONNIE'S

Steps:

• 1. ABOUT CABBAGE Pick a nice firm head of cabbage.
• 2. FRY BACON Fry Bacon Crisp, let cool, then crumble and set aside. Remove bacon grease except for one tablespoon.
• 3. FRY SAUSAGES Fry the sausages in the bacon grease until nice and brown. Remove, drain on paper towels, set aside.
• 4. Knife-cut the cabbage; Add to the bacon grease in the pan. Add chopped onion and garlic to the grease in the pan. Add sugar, pepper flakes, seasoning salt, caraway seeds and the water. Stir to mix, then add the knife-cut cabbage and mix again. Saute with lid on. I prefer my cabbage cooked al dente, about 20 minutes. Bill likes his well done. So I remove mine early and continue cooking his a little longer.
• 5. The last 15 minutes of cooking time, add the browned sausages and mix with the cabbage. Cook over very low heat and let flavors blend, but don't overcook it. Add crumbled bacon to the dish. Serve immediately and enjoy!

BONNIE'S SPARERIBS AND CABBAGE RECIPE - (4.8/5)

Steps:

• Cook spare ribs in a dutch oven, cover (just barely) with water. Boil gently for 1 - 1 1/2 hours. Slice onions and place on top of meat Peel potatoes, quarter them and lay on top of onions. Slice cabbage into 6-8 wedges, arrange on top of potatoes. Cover and simmer

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.

BONNIE'S BEST BAKED BEANS

Steps:

• 1. Partially cook bacon, do not brown. Mix all ingredients together, beans, sugar, dry mustard, bacon with drippings and the ketchup into a greased casserole dish.
• 2. Bake uncovered in a 325 degree oven for 2 1/2 hours. They magically become the best baked beans you could ever want! Enjoy!
• 3. Cook's Tip: If you are at high altitude, watch your beans. Very high altitude usually doesn't take as long to bake. This recipe can be doubled and tripled for large groups.

CABBAGE AND SPARERIB SOUP

Steps:

• In a spice grinder process caraway seeds, paprika and mustard until fine. Turn into a bowl with brown sugar, 1 teaspoon salt and the cayenne; fluff with fingertips.
• Dry ribs well with paper towels, and rub both sides with spices and crushed garlic. Place ribs on a small rack or plate, cover with plastic wrap, and refrigerate at least 6 hours or overnight.
• Adjust oven rack to lowest position, and heat oven to 425 degrees. Spray a sheet pan lightly with vegetable spray. Brush garlic cloves from ribs, place ribs in a sheet pan, and roast until a deep golden brown, about 30 minutes. Remove from oven.
• Transfer ribs to a 5-quart Dutch oven; pour rendered fat (about 2 tablespoons) from sheet pan into a large heavy skillet, and set aside. Place sheet pan on 2 burners over high heat, add 1 cup water, and stir with a wooden spoon to dislodge browned bits. Pour deglazing liquid and stock into Dutch oven, cover, and bring to simmer over medium-high heat. Reduce heat to low, and simmer gently until ribs are tender, turning occasionally, about 1 1/2 hours. Remove ribs from broth, and cool slightly.
• While ribs simmer, sauté onions and cabbage in a skillet over medium-high heat, stirring frequently, until lightly browned, about 20 minutes. Add 1 teaspoon salt and the black pepper; stir to combine. Set aside.
• Pull pork off bones, trim off bits of cartilage, and dice meat. Discard bones. Return meat to soup base, add cabbage and onions, and simmer about 15 minutes. Serve, garnished with parsley.

SPARERIBS AND KRAUT

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Coat a 9x13 inch baking dish with cooking spray. Season the ribs with salt and pepper, and arrange them in the greased baking dish.
• Roast for 20 to 25 minutes in the preheated oven. Remove from the oven, and reduce the temperature to 350 degrees F (175 degrees C).
• Set the ribs on a plate, and drain excess grease from the baking dish. Spread the sauerkraut evenly in the bottom of the dish. Place the ribs on top with the meat side up. Tuck the potato wedges in amongst the ribs. Cover tightly with heavy aluminum foil.
• Bake for 30 minutes in the preheated oven. Carefully remove the foil to avoid hot steam, and serve.

BOILED RIBS AND CABBAGE

Steps:

• Separate your ribs into single pieces (one bone per bite).
• Use a large stock pot half filled with water- and a pinch of salt-- bring the water to the boil and add the ribs.
• Allow the ribs to boil for approximately 30 minuts.
• Remove the ribs from the water using a slotted spoon- but reserve the water- set the ribs aside.
• Chop your cabbage in desired size.
• Boil the cabbage in the rib water for approximately 30 minutes or until desired tenderness is achieved.
• Return the ribs to the water mixing the cabbage and ribs together for approximately 10 minutes- just enough time to rewarm the ribs.
• Drain and salt and pepper to taste- use a generous amount of pepper- since there are NO other spices in this dish.
• Serve.

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.