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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Teresa Lee says
Hi there, will this stay good if refrigerated and served the next day?
Tania Sheff says
Hi Teresa! Yes, these stay great in the fridge. Happy cooking!
Lisa says
This was a delicious recipe, although I tweaked it a bit. I added garlic and onion when cooking the cabbage down. I also added quite a bit more seasoning to the ribs when browning them. After putting them in the oven for 20 minutes, I popped everything under the broiler for a couple of minutes to crisp everything up. I served it with saffron rice and beans.
Tania Sheff says
Thank you for reporting back, Lisa!
Kelley L Mattes says
So yummy, whole family loved it.
Tania Sheff says
Thanks, Kelley!
gabriel says
Are the ribs supposed to stay on top of the cabbage when stirring occasionally or stirred in with the cabbage and liquid?
Tania Sheff says
Hi Gabriel! I like to keep them on top. Happy cooking!
CLK says
Can I just bake it using the same pot I used on the stove?
Tania Sheff says
Hi! Yes, you can do that as well. The reason I transferred it onto the baking sheet, is because I wanted to place all of the ribs on top, allowing them to brown nicely. 🙂