This mouthwatering Cabbage with Ribs recipe is a life-changer! Delicious cabbage stewed, and then baked to perfection with tender and succulent ribs.
Sautéed cabbage is one of the most loved recipes in my family. I usually cook it with chicken, but recently, my mother-in-law came to visit us from Bulgaria. When she cooked this Cabbage with Ribs, we all fell in love with it instantly. This is hands down, the tastiest dish I have eaten this year!
It takes a little time to cook this yumminess, but the wait is really worth it. First, the cabbage will be stewed with ribs on the stove, and then baked for an additional 20 minutes in the oven. The meat will be very soft and falling off the bone, and the cabbage will be full of flavor.
So, without further ado, I present to you CABBAGE WITH RIBS. Let's start cooking!
1. 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.
2. 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.
3. 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 ½ hours on low heat, stirring occasionally, until the meat becomes tender. Taste if the dish has enough salt and adjust, if needed.
4. 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.
5. Garnish with freshly chopped parsley and serve.
WATCH HOW TO MAKE CABBAGE WITH RIBS
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Cabbage with Ribs
VIDEO TUTORIAL
Ingredients
- 1 large head of cabbage, sliced like for coleslaw
- 2 lbs pork ribs, cut into pieces
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 2 tbsp sweet, non-spicy paprika
- salt and pepper to taste
- fresh parsley, to garnish
Instructions
- 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 ½ 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.
Notes
Nutrition
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Shannon says
I had similar dish when i was younger, and now have a hankering for that same flavor and going to introduce my hubby to Ukrainian cooking, going to try tomorrow for sure.
Tania Sheff says
Let me know how it works out, Shannon!
DrHardy says
This is a great and tasty recipe. However, my trouble is my family doesn't like "mushy" cabbage. If the dish is eaten right away, there's no problem. But the left-overs get mushy after keeping them in the fridge overnight. How do you prevent the cabbage from getting mushy - and discoloured (sort of gray-beige, looks awful)?
Tania Sheff says
Hi DrHardy! You can cook the cabbage less if you don't like it to turn mushy. Another thing you can try is to add 1/2 tbsp. of vinegar as you cook the cabbage. To avoid bland color, use a generous amount of sweet paprika. Thanks for stopping by!
Joy says
What are you baking in step 4? The meat in the original baking dish? And so you cover it or leave it uncovered? Sorry but I’m new to cooking....don’t want to assume something and mess it all up!
Tania Sheff says
Hi Joy! So you just need to transfer the cabbage with ribs from the cooking pot onto a large baking dish. I like to arrange the ribs on the top. Bake uncovered. Let me know if you try this recipe. (Sorry for the late reply, I just had a baby and I was in the hospital).
Markles says
Hood Lord you made my mouth water!😍
Tania Sheff says
🙂
Ted says
I'm going to make this recipe using country style ribs. Will tell you how it comes out.
Tania Sheff says
Can't wait to hear how you enjoy it, Ted!