Fresh cabbage with smoked ribs

Name: Fresh cabbage with smoked ribs
Ingredients: 2.5 kg fresh cabbage; 1 kg smoked pork ribs; 2 medium carrots (300 g); 1 medium onion (150 g); 1 medium red bell pepper (150 g); 2 tablespoons oil; 150 ml water; 1 teaspoon salt; 600 ml bors de putină; 100 ml tomato juice or tomato purée; 15 g fresh parsley; 2 sprigs dried thyme

Meat - Fresh cabbage with smoked ribs by Eleonora L. - Recipia

Fresh cabbage with smoked ribs simmers with bors and tomato juice until tender, while the broth stays tangy. Between the smoked meat and bors, the broth turns rich, and the vegetables keep their shape. I cut the cabbage into strips about a centimeter wide so the pieces are easy to pick up with a fork. Prep: 25 minutes. Cook: 68 minutes. Total time: 93 minutes. Servings: 5. About 600 kcal and 35 g protein per serving.

Ingredients

2.5 kg fresh cabbage
1 kg smoked pork ribs
2 medium carrots (300 g)
1 medium onion (150 g)
1 medium red bell pepper (150 g)
2 tablespoons oil
150 ml water
1 teaspoon salt
600 ml bors de putină
100 ml tomato juice or tomato purée
15 g fresh parsley
2 sprigs dried thyme

Preparation

1. Pat the ribs dry with paper towels. Heat the oil in a large pot and brown the smoked meat over medium heat for 8 minutes, turning the pieces until they take on some color. 2. Finely chop the carrots, onion and pepper. Add them to the pot and cook for 5 minutes, until softened. 3. Cut the cabbage into thin strips and add it to the pot with the water. Stir gently and simmer partially covered over medium heat for 45 minutes, stirring from time to time, until the cabbage is thoroughly tender. 4. Add the salt, bors and tomato juice. Simmer for another 10 minutes, until it comes to a boil a few times. 5. Turn off the heat and sprinkle with the chopped parsley and dried thyme.

Notes

For a different smoky flavor, you can use 1 kg kaizer, cut into large chunks. The dish keeps in a covered container in the fridge for up to 3 days. I serve it with polenta, especially when there’s plenty of broth. Dense, heavy heads have tighter leaves; if you cut wide strips, the cabbage may need longer than 45 minutes. Smoked meat varies a lot in saltiness, so taste the broth before adding all the salt.