Pork ribs with cabbage stewed from the cook. Stewed cabbage with ribs. Recipe for stewed cabbage with ribs
In a situation where the usual “family” delights have already become boring, you want to try something new. When you decide what delicious to cook for lunch, you look for something more interesting. But so that the dish is not too complex, requiring many ingredients and special subtleties. In this sense, the recipe stewed cabbage with ribs is universal, and this dish can be served for lunch and dinner, on weekdays, on holidays, and as a dish for visiting guests. We offer you several design options.
Recipe for stewed cabbage with ribs
To implement it we will need: up to a kilogram of pork ribs, a small head of white cabbage, onions, vegetable oil for frying, a mixture of peppers, a little salt, bay leaf. You can add other meat spices according to your individual preference. And start cooking!
Cooking method
With sauerkraut
The recipe for stewed cabbage with ribs may include instead of fresh fermented ingredient. All steps remain basically the same. However, it should be remembered that sauerkraut contains much more liquid than fresh cabbage. Therefore, it is advisable to squeeze it slightly before cooking - you can directly with your hand. And it is already salty in itself, so you need to be careful with salt so that the dish does not turn out spoiled.
Stewed cabbage with ribs in a slow cooker
Today, this device is found in many kitchens and greatly facilitates cooking for less experienced housewives. To prepare stewed cabbage with ribs in a slow cooker according to the recipe, you don’t need to put in a lot of effort. So let's see how it's done!
Ingredients
This time we will use the cooking option with smoked ribs. Many people like him. After all, smoked meats with the right spices give stewed cabbage amazing taste and aroma. We will need: about a kilo of cabbage per kilo, two onions, several medium-sized tomatoes, vegetable oil, spices for meat, garlic. Again, be very careful with salt: in smoked meats it is already present in sufficient quantities.
Let's cook simply!
- We divide the ribs to make portioned pieces.
- Heat the oil and lightly fry the smoked meats (about 5 minutes).
- Then add finely chopped onion to the ribs. When it is fried, add the diced tomatoes. Fry vegetables with ribs for another 10 minutes.
- Lay out the shredded cabbage, adding seasonings and garlic. Fry for 3-5 minutes. And then we switch to the “Stew” mode and simmer until done.
- Serve sprinkled with herbs or with sour cream. Bon appetit everyone!
Calories: Not specified
Cooking time: Not indicated
Stewed cabbage with pork ribs, the recipe for which you will see today, is one of the best autumn-winter dishes. Simple, hearty and hot food. The set of products is minimal: you only need a strong fork of cabbage, ribs, onions with carrots and a little tomato sauce. Well, spices to suit your taste, although you can limit yourself to just black pepper and bay leaf. It is better to choose pork ribs for cabbage with layers of fat, fatty ones, this is exactly the case when the more fat, the tastier it will turn out ready dish. However, if you prefer lean meat, then there is another option: take a piece of lard, chop it finely and render the fat. The cabbage will be stewed in this fat.
The recipe is simple, but cooking can take up to two hours, plan your time so that you have a small reserve. As a rule, cabbage is stewed over low heat so that it simmers, soaks in meat juice and fat, and gradually softens. When the stewed cabbage with pork ribs is ready, it is left to brew under the lid. By the way, the next day it tastes even better. Can also be replaced pork ribs poultry meat and then you will get no less tasty.
Ingredients:
- pork ribs – 600 g;
- White cabbage– 1.5 kg;
- carrots – 1 large or 2 medium;
- onions – 3 large onions;
- lard unsalted – 100 g (if necessary);
- tomatoes – 4-5 pcs (or 3 tablespoons of tomato sauce);
- ground sweet paprika – 1 tbsp. spoon;
- black and red pepper (hot) – 0.5 teaspoon each (to taste);
- salt - to taste;
- any greens - for serving.
Recipe with photos step by step:
First we wash the rib strip under cold water, dry it and separate the ribs from one another. If there is a lot of meat on them, cut off some of them and divide them into portions.
Fatty ribs can be immediately placed in a frying pan. If the meat is lean, almost without fat, then first render the fat from the pieces of lard (make cracklings).
Remove the cracklings with a spatula. Place the ribs and the meat cut from them into the boiling fat. Fry over medium heat for about ten minutes until all the pieces are golden brown. Season with black pepper and add a little salt.
While the ribs are roasting, chop the onion and carrots. Add onion to the frying pan with the ribs - there should be a lot of it - and immediately mix, saturate the onion with fat.
Turn up the heat - don’t forget that onions tend to burn unnoticeably. Fry the onion until soft, at the same time cut the carrots into strips, not very thin. Pour into onions and meat. Simmer the carrots for a few minutes, soak them in fat.
Shred white cabbage using a shredder or cut with a knife. Add in portions to the ribs with vegetables, cover with a lid so that it settles faster. As soon as the cabbage reduces in volume, add the next portion and so on until everything is put into the frying pan. If you are cooking in a large cauldron, then add it all at once.
Mix cabbage, ribs, carrots and onions. We make the fire almost minimal. Cover with a lid and leave to simmer for 40-50 minutes until the cabbage is soft. Stir several times during cooking. If the cabbage is not juicy, then you need to add a little water, otherwise everything will burn. As soon as it becomes soft, season with spices - ground paprika and red hot pepper or use another set to suit your taste.
Grind the tomatoes in a blender into a homogeneous thick puree. If you don’t have fresh tomatoes, you can replace them with canned ones (chop them too) or add ready-made tomato sauce.
Pour into cabbage and stir. Warm up, add salt to taste and simmer for another half hour, still over very low heat. At the very end of cooking, before turning off, add the bay leaf (you can cook without it if you wish).
If time allows, leave the finished cabbage to steep and reheat before serving. Sprinkle the stewed cabbage with ribs with finely chopped parsley or cilantro and serve. Bon appetit! 
On a note. You can reduce the cooking time and make the cabbage a little crispier. To do this, do not cover it with a lid, simmer over medium heat until the desired softness.
Today we are preparing a delicious and simple dish that is perfect for both dinner and lunch. Cabbage stewed with pork ribs is a very tasty combination that will not leave anyone indifferent. By following this recipe, you can quickly and easily feed the whole family a hearty dinner.
Additionally, you can add boiled or canned beans, prunes, Forest mushrooms or champignons. Don’t forget about the spices; with them, stewed cabbage with pork ribs in a frying pan will turn out even tastier and more aromatic.
Subtleties of cooking
The advantage of this recipe is that we will immediately have both the main dish and a side dish ready for it. Cabbage is prepared with both pork and beef ribs. In the second case, the dish turns out to be leaner, but the meat on the pork ribs is juicier and more tender. Therefore, choose the option that suits you best.
List of ingredients
- 800 g white cabbage
- 600 g pork ribs
- 1 carrot
- 1 onion
- 2-3 tbsp. l. tomato paste
- 100 ml hot water or broth
- salt and ground black pepper to taste
- 0.5 tsp. provencal herbs
- 75 ml vegetable oil
- 2-3 sprigs of fresh dill
Technology: step by step
Wash the pork ribs, dry them with paper towels, and if necessary, cut them into portions. Place the prepared pork ribs in a heated frying pan with vegetable oil.
Fry the ribs over high heat until golden brown on all sides. Then add to the meat onion, cut into cubes. Stir and continue frying the ingredients together.
When the onion in the pan is slightly browned, add grated carrots to it. Stir and continue frying the ingredients together for another 2-3 minutes.
Cut the white cabbage into thin strips and crush it with your hands so that it releases the juice. Place the cabbage in the pan with the remaining ingredients. Mix carefully.
Pour some hot water or broth into the pan. Covering the pan with a lid, we will simmer the cabbage with pork ribs over low heat, stirring everything periodically with a spatula.
When the cabbage becomes soft, add a few tablespoons of tomato paste. Salt the dish to taste, season the cabbage with ground spices. Let's mix.
How and with what to serve the dish
Continue simmering the cabbage and ribs for another 5 minutes, then turn off the heat. We will serve the finished dish hot, garnished with fresh dill.
Rinse the ribs with cold water, then dry well with paper towels.
Cut the ribs between the bones into portions.
Place the chopped ribs in a single layer in a frying pan with well-heated vegetable oil.
Fry over high heat on both sides until the ribs are well browned.
Transfer the fried ribs into a pan, preferably with a thick bottom, in which our dish will be prepared.
Peel the onions and carrots, rinse. Then cut the onion into cubes and grate the carrots on a coarse (beetroot) grater.
Separately, finely chop the cabbage.
In the remaining oil from the ribs, first lightly fry the chopped onion until softened.
Add grated carrots to the onion and simmer lightly. At the end, if desired, you can add a handful of prunes.
Place all this roast into the pan with the ribs and stir. Add some shredded cabbage on top (it may not all fit at once) and mix again. Pour a glass of water (or broth, if available).
Turn on the heat under the pan. When heated, the cabbage will soften and settle - this is where you can add the rest.
As soon as all the cabbage is in the pan, immediately add chopped garlic, spices and tomato paste.
Mix everything again, lightly tamping. If the liquid seems too little, add a little more. But keep in mind that cabbage will give up its juice when stewed.
Reduce heat to low and simmer everything together under a closed lid for about 30-40 minutes until the ribs are done.
Turn off the finished dish and let it stand for another 15 minutes. And then boldly put it on plates, sprinkled with chopped parsley. Stewed cabbage with pork ribs is ready! Bon appetit!
Whatever you can cook from cabbage, there are a great many options for stewing.
Stewed cabbage with ribs is one of the favorite dishes not only of Russians; the dish is also loved in the Czech Republic, Germany, and other countries. It cooks quickly and turns out very tasty and healthy. Cabbage can be stewed with both pork and beef ribs. In the second case, the dish turns out to be leaner, but the meat on the pork ribs is juicier and more tender. Stewed cabbage with pork ribs according to this recipe turns out aromatic, soft and very satisfying. You can also stew cabbage with smoked ribs, oh, how delicious it will be. Great option For family dinner!
Ingredients
- Pork ribs – 700 g;
- Cabbage – 1 kg;
- Carrots – 1 pc.;
- Onion – 1 pc.;
- Tomato – 1 pc.;
- Vegetable oil – 3 tbsp;
- Salt – 1 tsp;
- Water – 1 tbsp.
The quantity of products is designed for 4 servings. Cooking time – 65-70 minutes.
How to cook stewed cabbage with pork ribs
We cut or chop the pork ribs into portions, and then rinse thoroughly under cold water. Inspect the cut line for small bone fragments. Often on pork ribs There is a lot of fat, so we cut off the excess. Then dab the ribs a little with a paper towel to remove all the moisture.
Pour into the pan in which we will stew the cabbage with ribs vegetable oil and put it on the stove. To prevent meat or vegetables from burning during cooking, it is better to use a pan with a thick bottom. Fry the ribs in a preheated pan on both sides until golden brown. This way, we seal all the juices in the meat to make it juicy and tasty.
As the cabbage cooks faster than meat, then it must first be brought to half-readiness. Fill the pan with a glass of hot boiled water so that it almost covers the pork ribs. Simmer the ribs for about 40 minutes with the lid open.
Let's take care of the vegetables at this time. We peel the onion and cut it into small pieces.
Peel the carrots and grate them on a coarse grater.
When the water in the pan with ribs has evaporated, add onions and carrots alternately. Fry the vegetables until the carrots are soft.
Shred the cabbage, but not finely, otherwise after stewing it will turn into porridge.
Add cabbage to the pan. As a rule, chopped cabbage takes up a lot of space. Therefore, if all the cabbage does not fit into the pan, then cover the pan with a lid and simmer for about 5 minutes. When the cabbage has reduced in volume, add the rest.
For the same reason, we will not be able to stir the contents of the pan right away. As soon as the cabbage becomes soft, stir gently. Young cabbage cooks quickly, 20-25 minutes is enough. If the cabbage is from last year's harvest, then increase the cooking time by another 15 minutes. Cabbage produces a lot of juice, so adding water is usually not required. But if you notice that the dish is burning, then add a little boiled water.
Usually cabbage is stewed with tomato paste; it gives the cabbage a beautiful color and a pleasant taste. But if you care about proper nutrition, then replace the tomato paste with chopped tomato. To prevent the tomato from losing its taste and becoming too soggy during stewing, you need to add it when the cabbage is almost ready.
3-5 minutes before the dish is ready, add salt and your favorite seasonings. Try the dish; the cabbage should be moderately soft and not crunchy on your teeth.
Serve stewed cabbage with pork ribs hot and garnished with herbs. Bon appetit!
