Recipe for cooking spareribs and cabbage - zeberka wieprzowena z kapusta
Recipes from Poland and Hungary :: Polish and Hungarian Main Dish Meats
Serve with mashed or boiled potatoes.
1 Tbsp. canola (or other vegetable) oil
4 1/2 lbs. fresh pork spareribs, cut into 6 pieces
1 large onion, sliced
1 large carrot, sliced
2 tsp. instant beef bouillon
1/2 tsp. salt
1/2 tsp. caraway seed
1/4 tsp. coarsely ground pepper
1 bay leaf
2 c. water
1/2 c. vinegar
1 small head green cabbage, cut into 6 wedges
Freshly-ground pepper
Heat oil in Dutch oven until hot. Cook pork spareribs, a few pieces at a time, over med. heat until brown on every side, about 15 mins.; drain fat. Add onion, carrot, bouillon, salt, caraway seed, 1/4 tsp. 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 and distribute with pepper. Cover and simmer until cabbage is tender, about 45 mins. Remove bay leaf. Arrange spareribs and vegetables on serving platter. Garnish with minced parsley if desired.
Yields 6 servings.
