Cabbage with Ribs
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
8 servings
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Calories
266 kcal
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Course
Main Course
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Cuisine
Ukrainian
Cabbage with Ribs
Description
This dish begins by searing seasoned pork ribs in vegetable oil to lock in flavor and develop browning, then removing them to use the same pot. Sliced cabbage is added and cooked down in stages to reduce volume. Tomato paste and sweet paprika enrich the base with deep, savory, and slightly sweet notes.
The ribs are placed atop the cabbage with enough water to cover the ingredients, then covered and simmered low and slow for 1½ hours until the ribs become tender. The long cooking melds meat juices with the cabbage and spices.
After simmering, the mixture is transferred to a baking dish and baked at high heat until the remaining liquid evaporates, thickening the dish and intensifying flavors. Garnishing with fresh parsley adds a fresh herbal contrast.
This recipe is suitable for a filling main or accompaniment reflecting hearty, home-style cooking. Adjust seasoning after cooking for balance.
Ingredients
- 1 cabbage large head, sliced like for coleslaw
- 2 lbs pork ribs cut into pieces
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 2 tbsp paprika sweet, non-spicy
- salt to taste
- black pepper to taste
- parsley fresh, 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
- Adjust salt to taste after cooking as flavors concentrate during baking.
- Ensure cabbage is cooked gradually if pot size is limited, adding in batches to allow shrinking.
- The baking step evaporates excess liquid and thickens the dish for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 19g | 38% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 71mg | 24% |
| Sodium | 267mg | 11% |
| Potassium | 41mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.4g | 1% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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