Ribs Baked on Young Cabbage
Meaty ribs baked on young cabbage with dill, carrot, and onion. A simple homemade oven dinner.
Prep time
25 min
Cook time
1 godz. 30 min
Total
1 godz. 55 min
Servings
4
Difficulty
Łatwy
Ingredients
Main ingredients
- 1 szt.young cabbage
- 2 szt.carrot
- 1 szt.onion
- 1 pęczekdill
- 4 liściewild garlic (optional)
- 1 kgmeaty ribs
- 250 mlwater
- lard (for frying)
Seasoning for the ribs
- 1 łyżeczkasmoked paprika (heaped)
- 1 łyżeczkagranulated garlic (heaped)
- 1 łyżeczkasalt (level)
- ½ łyżeczkipepper
- 1 łyżeczkasweet paprika (heaped)
Seasoning for the cabbage
- 1 łyżeczkasalt
- ½ łyżeczkipepper
Nutrition facts* / 4 servings
of which sugars 0.1 g
* Approximate values, calculated from 2 of 15 recipe ingredients.
Instructions
- 1
Remove the membrane from the ribs and cut them along the bone into smaller pieces.
- 2
Season the ribs with smoked paprika, sweet paprika, granulated garlic, salt, and pepper. Mix and set aside while you prepare the vegetables.
- 3
Cut the cabbage in half, remove the tough core, and cut into smaller pieces. Dice the onion, and grate the carrot on the coarse side of the grater. Finely chop the dill and wild garlic.
- 4
Heat the lard in a pan and fry the ribs golden on both sides. Remove from the pan.
- 5
In the same pan, sauté the onion with the carrot. After about 3 minutes, add the cabbage and cook covered for about 5 minutes, until it reduces in volume.
- 6
Season the cabbage with salt and pepper, add the dill and wild garlic if using. Mix.
- 7
Transfer the cabbage into a pot or baking dish, pour in the water, and arrange the fried ribs on top.
- 8
Bake covered at 160°C for about 1.5 hours.
- 9
Instead of baking, you can also simmer the dish covered over low heat for about 1 to 1.5 hours.
Tip
It's best to use meaty ribs. Frying them first gives them a better flavor and color.
Common mistake
Don't skip the water and don't bake uncovered, or the cabbage can burn and the ribs will turn out less tender.
Serving suggestion
Serve with potatoes, fresh bread, or just on its own as a solid homemade dinner.
Newsletter
Every week I write about what's not in the videos.
Mistakes, tips, and behind-the-scenes of this week's recipes, straight from Michał.
