Stir-fried or baked pork ribs can be served on their own, but they can also be sautéed with vegetables such as cabbage. This is the perfect combination for a hearty yet not very heavy meal for lunch or dinner.
Pork ribs are ideal for frying - in this part of the carcass, the meat is always streaked with fat, which makes it especially tasty and tender. To prepare stewed cabbage with pork ribs, you will need:
- 1 kg of white cabbage;
- 2 medium onions;
- 1 small carrot;
- 2-3 cloves of garlic;
- 3-4 tbsp. vegetable oil;
- 1 sweet bell pepper;
- black and red ground pepper;
- fresh chopped herbs;
- 2-3 bay leaves;
- salt to taste.
To prepare this dish, it is best to use a cauldron or wok that is large enough to fit chopped cabbage.
Wash the bell peppers, cut in half, remove the inner part, and cut the halves in half into strips. Cut the cabbage into thin but not long strips. To do this, you can use a special vegetable cutter attachment or a long sharp knife. Lightly salt and remember the cabbage well, put it in a bowl.
Rinse the pork ribs in cold running water and pat dry with paper kitchen towels. Slice them along the bones, across, into small pieces. In a cauldron, heat the vegetable oil until a bluish haze appears and throw the chopped ribs into it. Fry, stirring occasionally, over high heat until golden brown and transfer the ribs from the cauldron to a separate bowl.
Pour the onion cut into half rings into the cauldron into the fat that remains from the ribs. Fry the onion until transparent and add the carrots and bell peppers grated on a coarse grater. Continue to fry, stirring constantly so that the contents of the cauldron do not burn. Then transfer the ribs to the cauldron, salt and pepper them. Put the cabbage in a cauldron, mix everything, taste with salt and add salt if necessary. Reduce heat, cover the cauldron with a lid and simmer the cabbage with ribs for 45 minutes, stirring occasionally to avoid burning.
If the cabbage is not juicy enough, you can add half a glass of meat broth to the cauldron.
Put bay leaf, finely chopped garlic and fresh chopped herbs in a cauldron, mix. Turn off the heat and leave the cauldron to stand under the lid for another 15-20 minutes so that the dish reaches the desired condition, because the cooking process is still ongoing.
You can also cook cabbage stewed with pork ribs in pots. To do this, the ribs, after they are fried in a cauldron, salt, pepper and put in pots. Then put the fried onions, carrots and bell peppers there. Lightly fry the cabbage in a cauldron separately, adding a little more vegetable oil, salt and pepper it. Then spread the cabbage on top of the pots and add a little broth and half a bay leaf to each.
Close the pots with lids and place in an oven preheated to 200 ° C for 15 minutes. After that, reduce the temperature in the oven to 120 ° C and continue to simmer the contents of the pots for another 45 minutes. Turn off the oven, but remove the pots after 10-15 minutes. Add some minced garlic and fresh herbs to each serving pot before serving.
