Braised Spareribs With Cabbage, Root Vegetables And Caraway

Recipe By:
Dragon
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  • Total Time 120 min Ico-add
  • Yield 6 Servings
  • Level Medium

Traditional European winter braises with ribs including cabbage and root vegetables.
 

Ingredients

  • 3 to 4 pounds spareribs, cut into individual ribs, excess fat removed
  • 2 tablespoons butter or extra virgin olive oil
  • 1 large onion, sliced
  • 2 medium carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 small head of green or savoy cabbage, about 1 1/2 pounds, cored and shredded
  • 1/2 pound parsnips, peeled and roughly chopped
  • 1/2 pound waxy potatoes, peeled and halved or quartered (the chunks should be large)
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 1 tablespoon caraway seeds
  • Salt and black pepper to taste
  • Chopped fresh parsley or celery leaves for garnish
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Directions

  1. 1. Put the spareribs in a pot with water to cover and bring to a boil. Simmer while you prepare the other ingredients.
  2. 2. Put the butter in a large flameproof casserole with a lid and place it over medium heat.
  3. 3. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes.
  4. 4. Add the carrots, celery, cabbage, parsnips, potatoes, thyme, caraway, salt, and pepper and cook, stirring occasionally, until the cabbage begins to wilt, about 5 minutes.
  5. 5. Remove the ribs and nestle them in the cabbage as well as you can.
  6. 6. Add about 2 cups of the rib-cooking liquid and bring to a boil. Cover and adjust the heat so the mixture simmers steadily.
  7. 7. Cook for about an hour, then check, stir carefully and see if the rib meat is tender. If it is, you're done.
  8. 8. If not, cover and cook for another 15 minutes, then check again.
  9. 9. When the mixture is done, if it seems too soupy, turn the heat to high and cook, stirring occasionally and carefully, until it is more of a moist stew.
  10. 10. Garnish and serve immediately or cover and refrigerate for up to a day before reheating.