Cabbage with Ribs
This mouthwatering Cabbage with Ribs recipe is a life-changer! Delicious cabbage stewed, and then baked to perfection with tender and succulent ribs.
Servings: 8 servings
- 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
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 1/2 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.
Calories: 266kcal | Carbohydrates: 1g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 71mg | Sodium: 267mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 40mg | Iron: 0.9mg