And in itself is delicious and nutritious dish, but if you add smoked ribs to it, you get even more delicious product. This article describes a recipe for stewed cabbage, in which a little smoked ribs are added for taste and aroma. It is not difficult to cook such cabbage, however, it will take more than an hour, but stewed cabbage can also be used as delicious side dish and as a separate dish.
The main ingredients of this tasty and hearty meal are cabbage and stewed ribs . And as an addition, carrots, onions and tomato paste serve. Depending on how much you like stewed cabbage, you can cook such a dish a little - eat a couple of times, or you can cook it for a couple of days for the whole family. I cooked in a large cauldron, and as many products were taken as would fit in it in terms of volume - so that it was convenient to mix the stewed cabbage.
To cook stewed cabbage with smoked ribs need following products:
- half a head of cabbage;
− 300-400 grams of smoked ribs;
- a couple of carrots;
− a pair of bulbs;
- a package of tomato paste, or a glass tomato juice;
- a quarter cup of vegetable oil;
- from spices - salt, a mixture of ground peppers, Bay leaf;
- fresh parsley.
Recipe for stewed cabbage with smoked ribs
First, oil is poured into the cauldron, heated on fire, and then smoked ribs are placed, which are cut into separate fragments so that they are well fried and then stewed. Next, carrots cut into thin strips are added to the ribs, fried, and then chopped into thin half rings are added onion. After all this is well fried, a glass of water is added and the ingredients are given time to stew - about ten minutes.
While the ribs with carrots and onions are stewing, you can cut right amount cabbage. Then the cabbage is placed in a cauldron, all the chopped products are mixed, the cauldron is covered with a lid and the kaputa is stewed. This is not a quick matter, while the cabbage is stewed, you can do other household chores. From time to time, kaputa with ribs should be mixed, salted and peppered to taste. The readiness of stewed cabbage can be determined by color or by testing for readiness.
When the cabbage is already fully prepared, tomato paste or tomato juice is added to the cauldron, which will give the dish and desired acid and color. In order for the dish to take the right acid, the cabbage needs another five minutes to stew. At the very end, chopped parsley is added to the cauldron, the cauldron is covered with a lid and the dish is given time to steam. That's the whole not tricky cooking recipe, which took the smell of smoked meat and meat taste from smoked ribs. Cabbage with smoked ribs not expensive to prepare, but tasty dish able to diversify our table.
Pork ribs, both fresh and smoked, are an excellent ingredient for cooking first and second courses. You can cook soups and borscht on the ribs, as well as stewed potatoes or cabbage. This article describes the recipe, the flavor and nutritional value of which is added pork ribs. It is easy to prepare such a dish, but it is tasty and nutritious, which will allow you to get enough for a long time.
In our family, for cooking both first and second courses, lard with ribs is bought, which allows you to cook on the ribs different dishes, and lard is used for frying, potatoes or scrambled eggs are fried on it. Purchased lard with ribs is butchered - the ribs are cut off for the first / second courses, and the lard with a cut of meat is salted or boiled. In the event that the first course is being prepared, then the ribs are used to prepare a rich broth. If a second dish is being prepared, such as, then a strip of ribs is cut into separate parts, they are fried and give taste and aroma to the second dish.
Braised ribs with potatoes and cabbage
For cooking stewed potatoes with cabbage you must first fry the ribs, and for this they are cut into pieces. A little vegetable oil is poured into the cauldron, it is heated, and then the cut ribs are placed there and fried well. Next, one or two carrots cut into small strips are placed in a cauldron, and it is fried along with the ribs. Then a couple of onions cut into thin half rings are added to the cauldron and everything is fried, slightly crushed with ground pepper and slightly salted.
While these ingredients are fried, you can peel and cut potatoes, which you can take different amount- depending on the size of the cauldron and the number of households. It is necessary to calculate in such a way that there are slightly more potatoes than chopped cabbage, then stew will taste better. When the ribs with carrots and onions are well fried, a glass of water is added to the cauldron, it is covered with a lid and the ingredients are given time to stew a little (about ten minutes). During this time, you can cut fresh cabbage (about a third of a head) and prepare spices - bay leaf, five black peppercorns and spices for cooking meat.
Recipe for potatoes with cabbage on pork ribs
Diced potatoes are first added to the stewed ribs, it is stewed for about five minutes, and then chopped cabbage can be added to the cauldron. Add the dish, crush the mixture ground peppers, mix and leave to simmer over medium heat. From time to time, all products need to be mixed, tasted for salt, if necessary, add some salt and close the lid again. While the dish is stewing, you can cut fresh herbs, which are added to the dish at the very end. Potatoes with cabbage should be stewed for about half an hour (much depends on the boiliness of the potatoes) and it is better to taste the readiness with a fork or knife.
In the event that you like the acid in stewed potatoes, then you can add a bag of tomato paste or half a glass of tomato juice to the dish and let the dish stew for another ten minutes. Fully cooked ones will gain their taste (salt and acid) and will be more aromatic if, after turning off the fire, you let them stand for half an hour. After that, the dish can be poured into plates, let it cool slightly and you can start eating. With proper skill, it takes about an hour to cook a large cauldron, but then you can feed stewed potatoes with cabbage and pork ribs the whole family for a couple of days.
Braised cabbage with pork ribs is a universal dish, because it can be served both for lunch or dinner on weekdays, and as a treat for guests. It all depends on how and what products were used for cooking.
We offer several recipes that will decorate your table during a small family celebration or simply diversify your everyday menu.
Step by step recipe
Pork ribs with white cabbage are perfectly combined. At the same time, tasty, juicy, fragrant dish not too high in calories, so it will organically fit into your daily menu.
How to cook stewed cabbage with pork ribs:
If necessary, you can add no more than half a glass of water so that the cabbage does not burn.
Braised cabbage with smoked ribs
cooking option white cabbage with smoked ribs will appeal to everyone without exception. Smoked meats, together with seasonings, will give stewed vegetables spicy note and improve the taste.
What you need:
- smoked ribs - 0.5 kg;
- cabbage - half a large head or one small one;
- onion - 1 large;
- tomatoes - 2 medium fruits;
- sunflower oil - 2 tbsp. l;
- cumin - a small pinch;
- salt - 2 tsp;
- fresh garlic - 1 clove;
- favorite greens - 1 bunch (you can get by with one dill);
- allspice - to taste.
Preparation: 1 hour.
Calorie content: 250 kcal.
How to cook:
- Divide the ribs to make portioned pieces;
- Heat up the oil in a pan and fry the ribs. 5 minutes is enough;
- Add the diced onion to the ribs;
- When the onion is fried until translucent, add the diced tomatoes. The skin can be removed at will;
- Fry vegetables with meat for another 10 minutes;
- Put shredded cabbage, add salt and seasonings. Fry on intense heat for five minutes;
- Reduce the heat to a minimum and simmer until the cabbage is ready;
- Approximately five minutes before the readiness, add chopped garlic and herbs.
To prevent the dish from burning, it must be stirred frequently. You can serve with sour cream.
Beef ribs with sauerkraut
delicious, budget dish Plus, it's easy to prepare. What else does a hostess need?
What you need:
- sauerkraut - 300 g;
- beef ribs - 500 g;
- iodized salt - to taste;
- allspice - to taste;
- potatoes - 3 medium tubers;
- sunflower oil - 2 tbsp.
Preparation: 1.5 hours.
Calorie content: 133 kcal.
How to cook stew sauerkraut with beef ribs:
- Rinse and dry the chopped ribs;
- Heat oil and fry ribs until golden brown. The flame is intense;
- Cut potatoes into slices;
- Put the cabbage along with the juice and potatoes to the meat;
- Fry vegetables a little;
- Add seasonings;
- If there is not enough juice and the food may burn, then you can add a third of a glass of water;
- Simmer everything over low heat in a sealed container for 40 minutes.
If you want to diversify the taste, you can add ketchup and sour cream a couple of minutes before the end of cooking. This dressing will add an interesting note to the dish.
Braised cabbage with ribs in a slow cooker
Another variation of stewed white cabbage with ribs will be cooking in a slow cooker. Here, vegetables with meat will turn out soft, fragrant.
What you need (bowl 4 liters):
- any ribs - 600 - 800 g;
- cabbage forks - 0.5 kg;
- medium carrot - 1 piece;
- onion - 1 onion;
- tomato - 1 tbsp;
- cumin - half a teaspoon;
- salt - 2 tsp;
- water - 1/3 cup;
- paprika - a pinch.
Preparation: 1.5 hours.
Calories: 153.4 Kcal.
How to cook:
- Chop the meat, rinse and dry;
- Clean the vegetables and cut into strips;
- Pour oil into the multicooker bowl, put meat, onions and carrots on top;
- Leave in the "baking" mode for 30 minutes, not forgetting to mix;
- At the end of the program, add the mixture of spices to the bowl;
- Dilute tomato paste in water and pour into a bowl with food;
- Put the cabbage, set the stewing program for 1 hour;
- After notification of the end of cooking, add chopped garlic, mix everything.
Cooking Tricks
There are a lot of cooking options, as well as the composition of dishes with cabbage and ribs. Turn on your imagination and choose combinations, cooking methods that will appeal to you and your loved ones. However, do not forget about some little things that will help not to spoil the food:
- if you cook meat with sauerkraut, try if it is too sour. If the cabbage is very salty, then it is better to soak it in water for 10 or 20 minutes before cooking. Soaking time depends on how salty the workpiece is;
- cooking a mature white head also requires a little preparation. To keep the vegetable soft and juicy, remember it with salt for a couple of minutes;
- ribs with bacon, especially pork, can be fried without oil so that the dish does not turn out too fatty.
One of the most simple recipes smoked pork ribs with fresh cabbage. I specifically made the recipe with a minimum of ingredients to make it easier. But still, the dish was delicious. Smoked ribs and fried cabbage add flavor to the dish. This has been known since ancient times. There are similar dishes in German and Polish national cuisines.
Need:
Smoked pork ribs - 300 g
Fresh cabbage - 500 g
Vegetable oil - 2-3 tbsp. spoons
Onion - 50 g (0.5-1 onion)
Water (broth) - 100 -200 g
Salt to taste
Frying pan, with large sides (stewpan) - 24 cm, and more, with a diameter
About the ingredients:
Usually smoked ribs are sold in a large whole piece (about a quarter of all the ribs), often with a ridge and neck. With the help of a small knife, usually called "vegetable peeler", we cut this piece into separate ribs and vertebrae. With smoked it's easy. Although with the help of such a knife I also butchered a fresh whole ram. We break long ribs in half on the edge of the table. It is undesirable to chop, small bones are formed, about which, when eaten, you can break your teeth. If you want it to be beautiful, you can cut it with an electric jigsaw, a metal saw.
Cabbage can be used both fresh and sauerkraut, as well as their mixture. It is desirable to squeeze sour, and even rinse, when cooked, it becomes much more sour.
Onion, common. You can do without it.
Salt is added depending on the salinity of the smoked ribs.
Cooking:
Smoked pork ribs divided by joints and vertebrae.
We shred the cabbage.
In a frying pan, over high heat, heat vegetable oil, spread the cabbage. Slightly fry, stirring. To make a small part brown.
Lay out the smoked ribs. Add, depending on the juiciness of the cabbage, 100-200 grams of water or broth.
Switch to the smallest fire. And simmer, stirring occasionally, for an hour and a half.
At the end of the stew, add finely chopped onion. We try, add some salt if necessary. And simmer another fifteen minutes.
Serve hot. You can remove the meat from the ribs so that the bones do not interfere with the eaters.
A small explanation - if we cooked from fresh ribs, then it would be better to add carrots and tomato paste for taste. But since we have smoked meats, they will give an additional flavor. Plus, roasting cabbage will make this vegetable more interesting in terms of taste. Hence this a small amount of ingredients. But, of course, if you wish, you can add carrots, tomato paste, and some spices.
Note: it’s more convenient to cook such a dish in a slow cooker (for the same hour and a half) or in a slow cooker-pressure cooker (for 30 minutes, on standard “stewing” programs or, as in the “meat” I have Stebe).
Everything new is well forgotten old. And now I want to return not only to the spiritual food of our ancestors, but also to the old, undeservedly forgotten traditions and recipes of our grandmothers and great-grandmothers. It is good when recipes are passed from one generation to another in the family. They are remembered, carefully stored and gladly presented to guests. So we decided to bring to your attention a recipe for making sauerkraut with smoked ribs, and other smoked meats.
Sauerkraut goes well with smoked meats
Choosing the right components
Particular attention should be paid to the selection of products for our peasant dinner. If possible, smoked ribs, smoked knuckle should be purchased at the market from farmers who smoke meat themselves. It is fundamentally different in taste from the one that can be purchased at the supermarket, and most importantly, it has an undeniable advantage in quality. If you do not have the opportunity to purchase farm smoked meats, it does not matter. You can cook them at home too.
And now let's start cooking the dish itself - sauerkraut (sausages, sausages, bacon, knuckle, ribs).
Sauerkraut is the queen of peasant food and a storehouse of vitamins and microelements, which we need so much in autumn and winter. Due to its ability to contribute proper digestion, normalizing the intestinal microflora, in cooking it can be combined with non-lean meats and various smoked meats. Her choice should be approached very seriously. The color of the leaves should be bright, white with a yellowish tint, the leaves themselves should be dense and resilient, the smell should not be sharp, not sour.
What will we need?
- Sauerkraut - 1 kg;
- smoked meats - 1 kg;
- onions - 3 pcs.;
- carrots - 2 pcs.;
- tomato paste - 2 tbsp. spoons;
- meat broth - 0.5 cups;
- smoked lard- 100 g.
Cooking technology:
- Prepare the products: peel and cut the onion into half rings, wash the carrots (carotell), peel and grate, rinse the sauerkraut, chop it into strips, put it in a colander and let it drain. Mix tomato paste with meat broth. Cut the smoked lard into cubes.
- Prepare smoked meats: cut into small pieces along the costal bone (cut sausages into rings about two centimeters thick).
- Put the smoked lard in a saucepan and let it melt, fry the onion until golden brown. You need to stir often, not allowing it to burn. Add grated carrot and continue to simmer for about 3-5 minutes.
- Add cabbage, mix everything thoroughly and pour tomato paste with broth. Salt is not necessary, because. required amount salt is already contained in the sauerkraut itself.
- Add smoked meats or knuckle if you are making smoked knuckle with sauerkraut. Move everything again and send to bake for an hour at a temperature of 160 ºС.
After the time has passed ready meal should not be removed immediately oven, and it is advisable to leave it in it for 10-15 minutes.
An important aspect of the traditional peasant dinner is table setting. In order to convey the flavor of ancient traditions, let's take pottery - plates for food and common dish for our delicacy. Before serving, the dishes can be heated in the oven that has already been turned off in order to retain heat longer.
As you can see, it doesn't take much time to cook. But your guests will be pleasantly surprised by tasting this fragrant, easily digestible and, which is essential for any budget in our time, inexpensive dish. Enjoy dinner. Enjoy your meal!
