Braised cabbage with smoked pork ribs

Name: Braised cabbage with smoked pork ribs
Ingredients: 1 kg Romanian cabbage; 800 g bone-in smoked pork ribs; 1 bunch green onions (100 g); 2 red kapia peppers; 4 tablespoons sunflower oil; 1 bay leaf; 1 teaspoon mustard seeds; 1 teaspoon pink peppercorns; 1500 ml water; 100 g passata (optional); 1 teaspoon hot pepper paste (optional); 1 teaspoon salt; 30 g fresh dill

Diverse - Braised cabbage with smoked pork ribs by Anuta M. - Recipia

Braised cabbage with smoked pork ribs simmers over medium heat with green onions and kapia peppers until the cabbage softens and the liquid reduces. Passata and fresh dill make a smoky-tasting sauce. I like to eat it with fresh bread. Prep: 20 minutes. Cook: 70 minutes. Total: 90 minutes. Serves: 4. About 550 kcal and 24 g protein per serving.

Ingredients

1 kg Romanian cabbage
800 g bone-in smoked pork ribs
1 bunch green onions (100 g)
2 red kapia peppers
4 tablespoons sunflower oil
1 bay leaf
1 teaspoon mustard seeds
1 teaspoon pink peppercorns
1500 ml water
100 g passata (optional)
1 teaspoon hot pepper paste (optional)
1 teaspoon salt
30 g fresh dill

Preparation

1. Clean and chop the green onions and kapia peppers. Heat the oil in a large pot and sauté them for 5 minutes over medium heat, until softened. 2. Wash the cabbage and chop it with a knife. Pat the smoked ribs dry with paper towels. Add the cabbage, smoked ribs, bay leaf, mustard seeds and pink peppercorns to the pot. Pour in 1500 ml water, enough to cover the cabbage, cover and simmer for 60 minutes over medium heat, until the meat is tender near the bone and the liquid has reduced well. 3. Add the passata and, if you like, the hot pepper paste. Simmer for another 5 minutes, until it comes to a boil a few times, then season with salt and stir in the chopped dill.

Notes

You can replace the kapia peppers with two red bell peppers, chopped the same way. Serve it with polenta so you can scoop up the sauce too. Choose a firm Romanian cabbage that feels heavy for its size; one with thick ribs may need more time to cook. Smoked ribs with large pieces of bone may need longer to simmer than smaller-cut ones. Adjust the salt only at the end, as the smoked meat can make the liquid saltier as it reduces. I start cooking well before mealtime and don’t rush the stage when the cabbage softens. If the cabbage releases a lot of liquid, leave the lid slightly ajar toward the end. Leftovers keep covered in the fridge for up to 3 days; reheat a portion over low heat, with a little water if the sauce has thickened.