BOILED RIBS AND CABBAGE
Make and share this Boiled Ribs and Cabbage recipe from Food.com.
Provided by SEvans
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
BRAISED SPARERIBS WITH CABBAGE
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 1279, UnsaturatedFat 55 grams, Carbohydrate 19 grams, Fat 100 grams, Fiber 7 grams, Protein 65 grams, SaturatedFat 31 grams, Sodium 1660 milligrams, Sugar 9 grams, TransFat 1 gram
RIBS 'N' STUFFED CABBAGE
This recipe is one that I remember my Grandma Olah making often. She usually served it with sour cream on the side and fresh seeded rye bread.-Paul Joseph Yuhas, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place ribs in two 13-in. x 9-in. in baking pans. Cover and bake at 325° for 30 minutes. Meanwhile, remove core from cabbage. In a large kettle, cook cabbage in boiling water for 2-3 minutes. Remove outer leaves when softened. Return cabbage to boiling water until 12 leaves are softened and removed. Save remaining cabbage for another use., Remove thick center veins from the leaves. In a bowl, combine the beef, pork, onions, rice, garlic, salt and pepper. Place about 1/2 cup on each cabbage leaf. Fold in sides; roll up, starting at an unfolded edge., Drain ribs. Spread 1/4 cup tomato puree and 1 cup sauerkraut in Dutch oven. Layer with ribs, 1 cup sauerkraut, cabbage rolls, remaining sauerkraut and remaining puree. Bring to a boil. Reduce heat; cover and cook over medium-low heat for 45-55 minutes or until ribs are tender and a thermometer inserted into cabbage rolls read 160°. Serve with a slotted spoon or thicken juices if desired.
Nutrition Facts : Calories 458 calories, Fat 26g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 836mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 6g fiber), Protein 35g protein.
BONNIE'S SPARERIBS AND CABBAGE RECIPE - (4.8/5)
Provided by Caaren
Number Of Ingredients 4
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
SPARERIBS AND SAUERKRAUT
You just cannot do this one wrong. You don't have to drain the sauerkraut. You don't even brown the ribs; they brown without your help. The recipe was handed down to Camille MacKusick by her father-in-law, from the family archives. All sorts of magical juices ooze out of everything. When the last finger is licked and the last lip smacked, everyone will weep.
Provided by Karyl Bannister
Categories Beef Bake Beef Rib Spring
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 300°F. Choose a baking pan that will accommmodate the ribs in pieces or all hitched together, with the kraut in the space left over. Eight country-style ribs cut into a 6-rib and a 2-rib hunk, plus the can of kraut, fit perfectly in a 9-by-13-inch pan. For more ribs, get a bigger pan and more kraut.
- Place the ribs in the pan and the sauerkraut in a mound beside them. Cover the ribs - not the kraut - with the barbecue sauce. Use as much as you like, maybe more than half the bottle, maybe less. Cover the pan tightly withaluminum foil and bake for 3 hours. Lift a corner of the foil near the end of the time to sneak a look. The ribs should be nicely browned and glazed and your mouth should water. Serve hot.
STICKY SPARE RIBS CASSEROLE
Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.
Provided by Magdalena Wszelaki
Categories HarperCollins HarperCollins Pork Rib Pork Dinner Molasses Spice Cabbage Dried Fruit Apple
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- In a medium bowl, make the marinade by whisking together the mustard, molasses, five-spice powder, and salt.
- Pat the ribs dry, remove the membrane, and cut the rack in half. Place the ribs in a baking pan and rub with the marinade on both sides.
- In the Dutch oven, toss the cabbage, apples, green onions, cherries, cider vinegar, ghee, and salt.
- Place the ribs on top of the vegetables, meaty side up, cover, and cook for 1 hour.
- Carefully remove the lid so the steam does not burn you, and switch the oven to broil; broil the ribs for another 10 minutes or until they are brown. Remove from the oven and let the ribs rest for 10 minutes before serving.
- Keeps well in the refrigerator for up to 5 days or in the freezer for up to 3 months.
SIZZLING SPARE RIBS WITH BBQ SAUCE
Some like it hot, so sizzle your ribs with BBQ sauce
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. (You can keep the ribs uncooked - tightly covered - in the fridge for up to 3 days. You can also freeze them for several months.)
- Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.
Nutrition Facts : Calories 484 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 28 grams sugar, Protein 33 grams protein, Sodium 3.09 milligram of sodium
CABBAGE AND SPARERIB SOUP
Provided by Kay Rentschler
Categories dinner, project, soups and stews, main course
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 568 milligrams, Sugar 5 grams, TransFat 0 grams
SHORT RIBS WITH CABBAGE
I got this in my e-mail yesterday from Ethnicgrocers.com in a newsletter. The newsletter gave recipes for a Polish dinner, and this was the suggested entree.Looks like a winner, and so it goes on my "must try" list. The number of servings was not given, so I'm guessing 6-8.
Provided by yooper
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
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