Sauerkraut with pork rind and spare ribs

Name: Sauerkraut with pork rind and spare ribs - Zaharia E.
Ingredients: 2 suitably large cabbages; 3 onions; 1 carrot; 200 ml melted poultry fat; pepper; 1 sprig of dried thyme; dried dill stalks; 1 head of garlic; 8 pork ribs; 150 g pork rind; 3 bay leaves; 200 g homemade ketchup.

Meat - Sauerkraut with pork rind and spare ribs by Zaharia E. - Recipia

Sour cabbage with pork rind and ribs I tried this recipe when I had more sour cabbage in the fridge and didn’t want to leave it just for stuffed cabbage. I usually don’t cook sour cabbage in the oven, but the combination with the ribs and pork rind turned out really well. It’s not a complicated dish, but it requires a bit of attention to seasoning and cooking times. Quick info Total time: approximately 2 hours Preparation time: 20-30 minutes Cooking time: approximately 1.5 hours (oven) Servings: 4-6 Difficulty: medium Recipe type: winter dish, main course Ingredients 2 medium sour cabbages 3 onions 1 carrot 200 ml melted poultry fat 200 g homemade ketchup Pepper (to taste) 1 sprig of dried thyme Dried dill sprigs 1 head of garlic 8 pork ribs 150 g pork rind 3 bay leaves Preparation steps 1. Start with the cabbage. Slice it finely and put it in a large bowl with warm water, enough to cover it. Let it soak to remove excess salt, for at least 10-15 minutes. Taste occasionally and change the water if necessary until the saltiness decreases. 2. While the cabbage is soaking, slice the onion and carrot thinly. 3. In a large pot, heat the poultry fat. Add the onion and carrot and sauté for a few minutes over medium heat until the onion softens slightly. 4. Pour the homemade ketchup over the vegetables and let it cook for about 2-3 minutes, stirring occasionally. 5. Drain the cabbage well and add it to the pot with the vegetables. Mix to combine. 6. Add the bay leaves, thyme sprig, a few dried dill sprigs, pepper to taste, the sliced pork rind, and the sliced garlic. 7. Mix all the ingredients well in the pot, then transfer everything to a suitable baking dish, making sure the cabbage isn’t too tightly packed. 8. Place the dish in the oven at 180°C for about an hour or a bit longer, until the cabbage is cooked and the flavors meld together. Taste occasionally to check if it’s cooked enough and if it needs more time. You can gently stir with a spoon if you feel the top layer of cabbage is drying out. 9. Meanwhile, prepare the pork ribs separately. Place them in a small baking dish, brush them with a bit of lard or pork fat, and season simply to taste. Bake until they are browned and cooked through. The time depends on the thickness of the ribs, but generally about 40-50 minutes at 180°C, turning them halfway through. 10. Serve the cabbage hot, alongside the pork ribs. It pairs well with warm polenta and a bit of sour cream. 11. If you like, you can sprinkle freshly chopped garlic just before serving. Why I make this recipe often It’s the kind of hearty dish I can prepare when I have sour cabbage and meat. It doesn’t require too many spices or complicated steps, and the dish can be left in the oven without someone needing to watch it. The taste is good even for those who aren’t big fans of sour cabbage, especially if it’s well desalted at the beginning. Tips and variations Tips - Taste the cabbage after it has soaked in water before cooking. Sometimes it’s very salty, other times less so. - Don’t add any salt to the cabbage before tasting the final result. The bay leaves and thyme can be added directly dried. - If the cabbage looks dry on the surface in the oven, add a few tablespoons of warm water or partially cover the dish. - Use a deep enough baking dish to prevent overflow. Substitutions - Poultry fat can be replaced with pork lard if you don’t have it on hand. - Homemade ketchup can be omitted or replaced with tomato paste, but the final taste will be slightly different. Variations - You can add a bit of sweet or smoked paprika while sautéing for a different color and flavor. - If desired, you can place a few thin slices of smoked bacon over the cabbage, but the basic recipe does not include this. Serving ideas - Fresh polenta goes best, alongside cold sour cream. - For those who want, raw garlic, chopped or crushed, can be added at the end directly in the plate. Frequently asked questions Does sour cabbage need to be rinsed a lot to avoid being too salty? It depends on how salty the cabbage is. Sometimes a single rinse with warm water is enough, other times it needs to be changed twice. Taste each time to ensure it’s not too salty. Can homemade ketchup be replaced with something else? Yes, tomato paste or crushed tomatoes can be used. Ketchup adds a slightly sweet note, but it’s not essential. Without it, the dish will be a bit more tangy. What kind of pork rind should I use? Fresh pork rind is preferred, but pre-cooked rind can also be used for a softer texture. It should be cut into strips, not too thick. Can the pork ribs be cooked directly over the cabbage? In this recipe, the ribs are cooked separately in the oven, but if you want to cook them with the cabbage, there’s a risk they won’t brown as well. I prefer to make them separately. Can the cooked cabbage be kept for the next day? Yes, it keeps well in the fridge and even develops a better flavor. It can be easily reheated on the stove or in the oven. Nutritional values Estimated values per serving (for 6 servings): Calories: approximately 500 kcal Protein: 22 g Fat: 35 g Carbohydrates: 23 g Values may vary depending on how much fat or meat you use and whether you serve it with polenta and sour cream. Homemade ketchup and pork rind add some extra carbohydrates and fats. Storage and reheating Cooked cabbage can be stored in the fridge in sealed containers for up to 3 days. It reheats well over low heat or in the oven, adding a bit of water if it has dried out. Ribs can be reheated in the oven, possibly covered, to prevent drying out. The dish is not ideal for freezing, especially with the pork rind, but a small portion can be frozen if necessary.

Preparation

We shred the cabbage and put it in warm water just enough to cover it, to remove some salt. We let it sit until we achieve the desired result, tasting the cabbage from time to time and changing the water if necessary. We heat the poultry fat and sauté the onion and carrot in it, then add the ketchup and let it cook for a few more minutes, stirring occasionally. We place the well-drained cabbage over the mixture on the stove, add the bay leaves, thyme sprig, pepper, dill stalks, cut pork rind, and sliced garlic, mix everything well, and bake the cabbage in the oven at 180 degrees for over an hour, tasting occasionally to see when it is ready. Separately, we prepare the pork ribs in the oven in lard and seasoned. We serve the cabbage alongside the ribs and polenta with sour cream. Garlic can also be added during serving.

Sauerkraut with pork rind and spare ribs

Preparation

Tags

Categories