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Pork Ribs in Sour Cabbage

 
Pork Ribs in Sour Cabbage
14

Nothing new under the sun, just my rendition of very popular dish in Eastern Europe, inspired by various cuisines of Carpathian Mountains. Cooked quite quick in a pressure cooker.

Yield

2

servings

Prep

15

min

Cook

25

min

Ready

45

min

Trans-fat Free, High Fiber
 

Ingredients

300 grams sauerkraut
250 grams pork ribs
150 grams pork bones
smoked
*
350 millilitres water
2 large potatoes
peeled, quartered
6 each plums
California dried, quartered
5 each juniper berries
crushed
*
1 medium onions
chopped finely
2 each garlic cloves
minced, sliced, or pressed
1 tablespoon savory
fresh, or 1 tsp dried
*
1 tablespoon marjoram
fresh, or 1 tsp dried
*
2 medium bay leaves
*
4 each allspice
*
1 teaspoon caraway seeds
ground
1 inch horseradish root
rinsed
*
1 teaspoon salt
1 x black pepper
ground
*

Directions

1 - There are 2 main ways to prepare sauerkraut, (1) just chop it if you like its natural sourness, do not squeeze, (2) squeeze it, soak in water for 30 to 60 minutes to reduce the sourness to the level you like, then squeeze again, and chop. You may use the cabbage fermented in white wine.

Comment #1. If you would like to increase the sourness, just add 200 ml of water and 150 ml of sour cabbage liquid instead of 350 ml of water.

2 - Cut ribs into 2 serving portions. Remove as much fat as possible. There are 2 ways again, (1) sauté ribs with the onion for few minutes, (2) do nothing. 3 - Prepare the rest of ingredients. 4 - Pour water into a pressure cooker. Place cabbage under the surface of water, add juniper, allspice, bay leaves, and plums. Add onion and garlic. Put in the bone and ribs. Sprinkle with caraway, salt, pepper, savory and marjoram. Toss horseradish root. Put in potatoes somewhere on the top.

Comment #2. You may add a piece of pork skin. Clean it well, and cut off all the fat. It works well in this dish. Comment #3. The meat is covered with water only partially. Don't bother, everything is OK.

5 - Cook for 20 minutes. Reduce steam and remove the bone. The rest is edible. 6 - Garnish with dill leaves and marjoram sprigs.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1013g (35.7 oz)
Amount per Serving
Calories 87839% of calories from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 2322mg 97%
Total Carbohydrate 33g 33%
Dietary Fiber 14g 56%
Sugars g
Protein 79g
Vitamin A 15% Vitamin C 118%
Calcium 18% Iron 31%
* based on a 2,000 calorie diet How is this calculated?

 

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