Pork Ribs and Cabbage Casserole
A comforting and savory dish perfect for fall and winter. Tender pork ribs and flavorful cabbage make this easy, oven-baked recipe a family favorite. Serve with polenta and crème fraîche for a delicious meal.
Servings: 4
Calories: 453kcal
Ingredients
- 1 large cabbage approx. 1 kg
- 500 g raw or smoked pork ribs or other pieces of bone-in pork
- 1 large onion 80-100 grams, chopped
- 1 red bell pepper or Romano pepper
- 1 large carrot grated
- 3 tablespoons vegetable oil 30 ml
- 300 ml tomato puree
- 1 teaspoon dried thyme
- 1 small bunch fresh parsley chopped
- 1 teaspoon smoked paprika
- 3 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Cabbage: Finely chop the cabbage and set it aside in a large bowl.1 large cabbage
- Sauté Aromatics and Ribs: In a 4-liter saucepan, heat oil over medium heat. Add chopped onion, bell pepper, grated carrots, and smoked ribs cut into small pieces. Cook for 4-5 minutes.500 g raw or smoked pork ribs, 1 large onion, 1 red bell pepper, 1 large carrot, 3 tablespoons vegetable oil, 1 teaspoon smoked paprika
- Incorporate Cabbage: Pour in 1 cup of water. Gradually add the chopped cabbage in two batches, stirring frequently and allowing it to heat through after each addition until all the cabbage is in the pan.
- Simmer the Mixture: Cover the pan with a lid, reduce heat to low-medium, and let the cabbage cook for 30 minutes, stirring occasionally to prevent sticking. The cabbage will reduce to about half its initial volume.
- Add Seasonings: After 30 minutes, mix in 1 cup of water, the tomato puree, thyme, chopped parsley, and lemon juice. Season with salt, pepper, and smoked paprika to taste. Let it cook for an additional 10 minutes.300 ml tomato puree, 1 teaspoon dried thyme, 1 small bunch fresh parsley, 3 teaspoon lemon juice, Salt and pepper
- Bake the Casserole: While the cabbage is cooking, preheat your oven to 190°C (370°F). Cover the pot with a lid or seal it with aluminum foil and bake for 30 minutes. In the last 5 minutes, remove the lid to allow the top to brown slightly.
- Serve with freshly made polenta and a dollop of sour cream.
Video
Notes
I made some improvements to the recipe, so the video below might look a bit different, but the overall method is similar. I decided to cook the meat with the cabbage for a juicier and more tender texture. By changing a few steps, I simplified and sped up the cooking process. Instead of dill, I used fresh parsley. Additionally, I chose not to tenderize the cabbage with salt to retain all its natural juices.
Nutrition
Calories: 453kcal | Carbohydrates: 28g | Protein: 19g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 156mg | Potassium: 1205mg | Fiber: 9g | Sugar: 15g | Vitamin A: 5459IU | Vitamin C: 153mg | Calcium: 158mg | Iron: 5mg
