Pork Ribs and Cabbage Casserole • keep warm this winter with this perfect pairing, pork ribs and slow cooked cabbage stew. It is typical comfort food, perfect as a main dish for a Sunday lunch with the family. Ingredients
1 large cabbage ( approx. 2 kg)
1.6 kg raw (or smoked pork ribs, if you prefer) - or other pieces of bone-in pork
1 medium-sized onion (80-100 grams), chopped
2 tablespoons (30 ml) oil
250 ml of thick, concentrated tomato broth
1 teaspoon dried thyme
1 teaspoon dried dill
salt and pepper
green dill to garnish
Method
Start by chopping your cabbage. With a large knife, chop the cabbage as thin as possible.
Put the cabbage in a large bowl and sprinkle 1 teaspoon of salt. Knead the cabbage a little bit.
Season the pork ribs with salt and pepper and cook them in a well-heated pan, without added fat. The ribs themselves have enough fat, which will melt and help to obtain a golden-brown color. In addition, by browning, the meat will reach the final preparation with less fat. We take them aside and keep them on a plate.
In a 4-litres saucepan, heat the oil over medium heat and add the chopped onion. Cook for 5-6 minutes, stirring frequently, to become slightly translucent, without browning.
After the onion has softened, start adding the chopped cabbage. I add the cabbage in three batches, stirring frequently and allowing it to heat up after each batch, until all the cabbage reaches the pan. At this point, cover the pan with the lid, reduce the heat to low and let the cabbage cook for 10 minutes. During this time it will decrease it’s volume, about half of the initial one. Stir a few times, so that it does not stick to the pan. Season with thyme, dried dill and salt and pepper to taste.
While the cabbage is frying in the pan, preheat your oven at 190C/370F/Gas mark 5.
Transfer 1/2 cabbage into a pot preferably with a lid. Add the browned ribs and the juice they left and cover with the remaining cabbage. Add 1 cup of boiled water over the cabbage, this way your cabbage will be more juicy and tender.
Put the lid on or seal the pot with aluminum foil. Bake for 45 minutes.
Add the tomato juice on top, then mix slightly with a spoon. Cover the form with the lid / foil and leave it in the oven for another 25 minutes.
Change the oven to a grill setting and set the temperature to 230C/440F/Gas mark 8. Remove the lid or foil,bring the meat to the surface and leave in the oven just enough to brown nicely. That takes about 6-8 minutes.
Leave to cool slightly and serve with polenta and a tbsp of crème fraîche/sour cream.
Hope you enjoy!
Please Subscribe to my channel here ➡️ https://youtube.com/c/JoinYourLife and click the bell button 🔔 to get notified on new videos videos 😊 . Thank you!
Comments