Pork & Red Cabbage in Casserole

Pork & Red Cabbage in Casserole

Pork & Red Cabbage in Casserole
This is a superb meal that will please any taste. Serve with boiled potatoes.
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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
4-5 people

Ingredients
1 large red cabbage, cored and shredded
2 lb. country pork ribs
About 8 whole cloves
2 tbsp. olive oil
1 large onion, chopped
1 large ripe tomato, diced
1 tart apple, cored and diced
1 cup diced celery
2 bay leaves
1 tbsp. red-wine or cider vinegar
1 tsp. sugar
Salt and pepper, to taste
Boiled potatoes, for serving

Methods/steps
Blanch the cabbage in boiling water. Set aside. Insert 2 whole cloves into each of the ribs. Place the olive oil in a heavy pot over medium heat; brown the ribs, about 6 minutes per side. Remove ribs to a plate. Reduce heat to low; add the onion and cook, stirring occasionally, about 12 minutes. Return ribs to pot. Add reserved cabbage, tomato, apple, celery, bay leaves, vinegar, sugar, salt and pepper. Cook, partially covered, over medium heat for 15 minutes. Uncover and cook over medium-low heat, stirring occasionally, until meat is tender, about 1 to 1 1/2 hours more, making sure the meat does not stick to the bottom of the pot and the cabbage covers the meat. Serve immediately with potatoes.
Additional Tips
Ready in 2 hours

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