Pork ribs are popular in North American and Asian cuisines. Most often they are grilled, baked, coated in some sauce, or simmered for a long time in a saucepan under the lid. Pork ribs with cabbage are an unusually tasty and aromatic dish that is suitable for both a festive and everyday table. The meat always turns out to be very soft, tender and literally melts in the mouth.
It is necessary
-
- 500 g pork ribs;
- ground black pepper;
- paprika;
- nutmeg;
- salt;
- vegetable oil;
- 2 carrots;
- 3 onions;
- 1 red bell pepper;
- 2 tomatoes;
- 1 apple;
- 3 cloves of garlic;
- 1 pod of hot pepper;
- 1 head of cabbage;
- 250 g prunes;
- 3 bay leaves;
- dill greens.
Instructions
Step 1
Wash the pork breast thoroughly under cold running water and dry it slightly with paper towels. Then cut it between the ribs and chop it into small pieces no more than five to seven centimeters long.
Step 2
Then sprinkle them with black pepper, paprika, nutmeg and salt a little. Leave the ribs to marinate for thirty minutes in a warm place.
Step 3
Pour vegetable oil into a large cauldron, wait until it is hot, and put the pork ribs. Fry them on all sides until golden brown.
Step 4
While the ribs are frying, tackle the vegetables. Wash the carrots, peel and grate on a coarse grater, chop the onion in half rings or rings. Then add them to the cauldron and fry together with the ribs until golden brown. Remember to stir occasionally.
Step 5
Cut sweet peppers and tomatoes into strips and immediately send to meat. Add the apple cut into pieces and garlic minced through a garlic press. Mix everything well, salt and add whole bitter pepper.
Step 6
Cut the cabbage into strips, sprinkle with salt and pepper, mash thoroughly with your hands so that it decreases in volume. Divide it into three portions.
Step 7
Put the first portion in a cauldron, mix everything and simmer over low heat for ten to fifteen minutes. Do not be afraid that the dish will burn. This will not happen, as the cabbage will immediately begin to secrete juice.
Step 8
When you see that the cabbage is a little quenched, add a second serving and stir again. Now simmer pork ribs with cabbage with the lid closed for fifteen to twenty.
Step 9
Then toss in the remaining third portion of kale and stir again. Add pepper, salt to taste, some prunes and simmer until the cabbage is cooked through.
Step 10
At the very end of the stew, add bay leaves and finely chopped garlic. When serving, sprinkle with chopped dill herbs.
