A wonderful dish for everyday menu - cabbage stew with ribs. And in the preparation of this completely ordinary food, you can easily excel, using as different types of cabbage in different states (fresh, pickled, sour), and meat of different animals.
The traditional option - smoked pork ribs, stewed with fresh, well, or sauerkraut (pickled, salted or pickled cabbage, of course, you must first rinse).
Stewed cabbage with smoked ribs
Ingredients:
- ribs of pork smoked (with a slice of fat) - about 500 g;
- white cabbage - 1 small fork;
- wine white or pink unglazed table (or light live beer) - about 60 ml;
- onion - 1-2 pcs .;
- garlic - 2-4 cloves;
- greens are different fresh;
- dry spices (cloves, peppercorns, bay leaf and others) - to taste.
Preparation
We cut and cut the pork ribs. Cut the pieces of fat and cut them into cracklings, from which we heat the fat in the cauldron, and fry onions, sliced in quarter rings. Add the ribs and fry until light brown-golden shade. Add the chopped cabbage and spices. Stir and stew until ready cabbage (ribs are ready) on low heat, covering the lid, stirring occasionally. During the process, we add wine and, if necessary, water, and near the end - add tomato paste. You do not need to salt - in smoked salt is enough.
Ready stewed cabbage with ribs is laid out on plates and abundantly seasoned with chopped herbs and garlic.
It will be much more useful in the preparation of this dish to use not smoked meat, but fresh raw meat products. In this case, the technology will look slightly different.
Recipe for stewed cabbage with pork ribs
- ribs of pork or veal - about 500 g;
- a piece of lard - 50 g (can be replaced with vegetable oil);
- white cabbage - 1 head of medium size;
- onion - 1-2 pcs .;
- carrots - 1 piece;
- garlic - 2-4 cloves;
- tomato paste - 1-2 tbsp. spoons;
- greens are different fresh;
- dry spices (coriander, cumin, peppercorns, cloves, bay leaves and others) - according to your taste.
Preparation
Carrots cut into short thin straws, and onions - quarter rings. A piece of lard is crushed into cracklings and we heat from them fat in the cauldron. Let's cut the chopped onion with carrots. Add the chopped ribs and spices. Lightly fry all together, stirring with a spatula (for about 5-8 minutes). Reduce fire and stew for about 30-40 minutes, closing the lid, if necessary, stirring with a spatula and pouring water. Closer to the very end of the process, add tomato paste, chopped greens and garlic.
Ribs with cabbage can be served light table wine, kymmel and / or light beer.