Stewed cabbage with smoked ribs in a slow cooker

One of the simplest recipes for smoked pork ribs with fresh cabbage. I deliberately made the recipe with a minimum of ingredients to make it easier. But the dish still turned out delicious. Smoked ribs and fried cabbage add flavor to the dish. This has been known since ancient times. Similar dishes are found in German and Polish national cuisines.

Need to:

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 (sauce pan) - 24 cm or more in diameter

About the ingredients:

Typically smoked ribs are sold as a large whole piece (about a quarter of the entire ribs), often with the backbone and neck included. Using a small knife, usually called a paring knife, we cut this piece into individual ribs and vertebrae. It's easy with smoked ones. Although, with the help of such a knife, I have also butchered a fresh whole ram. We break long ribs in half on the edge of the table. It is not advisable to chop, as small bones are formed, which can break your teeth if eaten. If you want it to be beautiful, you can cut it with a jigsaw or a metal file.

Cabbage can be used either fresh or pickled, as well as a mixture of both. It is advisable to squeeze out the fermented milk, and even rinse it; when cooked, it becomes much more sour.

Regular onion, onion. You can do without it.

Add salt depending on the salinity of the smoked ribs.

Preparation:

We cut smoked pork ribs into joints and vertebrae.

Shred the cabbage.

In a frying pan over high heat, heat the vegetable oil and add the cabbage. Fry a little, stirring. So that a small part browns.

Lay out the smoked ribs. Depending on the juiciness of the cabbage, add 100-200 grams of water or broth.

Switch to the lowest heat. And simmer, stirring occasionally, for an hour and a half.

At the end of the stewing, add finely chopped onion. Taste and add salt if necessary. And simmer for another fifteen minutes.

Serve hot. You can remove the meat from the ribs so that the bones do not bother the eaters.

A little clarification - if we were cooking with fresh ribs, it would be better to add carrots and tomato paste for flavor. But since we have smoked meats, they will give an additional flavor. Plus, frying the cabbage will make this vegetable more interesting in terms of taste. Hence such a small number 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 multicooker (in the same hour and a half) or in a multicooker-pressure cooker (in 30 minutes, using standard “stewing” programs or, as in the Stebe “meat” program I have).

Stewed cabbage with pork ribs is a universal dish because it can be served for lunch or dinner on weekdays, or as a treat for guests. It all depends on how and what products were used for preparation.

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 and white cabbage go perfectly together. At the same time, this tasty, juicy, aromatic dish is not too high in calories, so it will fit seamlessly 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 to prevent the cabbage from burning.

How to cook smoked meats correctly

In order to reveal the delicious taste of smoked meat and fully convey it to the rest of the ingredients of the dish, it is necessary to take into account some nuances.

To cook the first course with smoked meat, you must add a small amount of herbs to the broth. To make the broth richer, the smoked meats should be boiled for only 35-40 minutes. But if you don’t have time, you don’t have to bother with the broth, because smoked meat is initially ready for use. It is enough to boil it for about 10 minutes and then send the remaining components of the dish.

Not everyone knows that smoked pork ribs are very fond of sauces. This makes the meat tender and juicy, slightly changing its usual taste.

When preparing stewed vegetables, pork ribs should always be added at the beginning of cooking. This way the vegetables will be more saturated with the piquant taste of smoked meats.

Smoked meats and cabbage are an excellent tandem; they go together just perfectly. Vegetables are saturated with the aromas of meat, and the dish only benefits from this. A huge plus of this recipe is that it is quite easy to prepare. All you have to do is prepare all the ingredients, load them, press the “Start” button, and then cook the stewed cabbage in the slow cooker yourself.

Selecting the right ingredients

Particular attention should be paid to the selection of products for our peasant dinner. If possible, smoked ribs and smoked shanks should be purchased at the market from farmers who smoke the meat themselves. It tastes fundamentally different from what you can buy in a supermarket, and most importantly, it has an undeniable advantage in quality. If you don’t have the opportunity to purchase farm-made smoked meats, it doesn’t matter. You can cook them at home too.

Now let's start preparing the dish itself - sauerkraut (sausages, sausages, lard, knuckle, ribs).

Sauerkraut is the queen of peasant food and a storehouse of vitamins and microelements that we so need in the autumn and winter. Due to its ability to promote proper digestion, normalizing the intestinal microflora, in cooking it can be combined with lean meats and various smoked meats. Her choice should be taken very seriously. The color of the leaves should be bright, white with a yellowish tint, the leaves themselves should be dense and elastic, the smell should not be sharp or sour.

Recipe description - Pork ribs with cabbage in a slow cooker:

Pork ribs stewed with cabbage in a slow cooker is a hearty home-cooked dish, a nutritious and complete lunch for those who love to eat well! During long-term cooking, pork ribs become very soft, the meat easily slides off the bone and literally melts in your mouth. White cabbage, soaked in meat juices and the aromas of additional ingredients (onions, carrots, garlic), also turns out very tasty, soft, ideally complements pork ribs and serves as a side dish for them at the same time! This dish should be served hot, 10-15 minutes after cooking! This recipe used a Polaris PMC 0517AD multicooker, device power 860 W, bowl volume 5 liters.

What do 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:

Let's prepare the products: peel the onions and cut them into half rings, wash the carrots (karotel), peel them and grate them, wash the sauerkraut, chop them into strips, put them in a colander and let them drain. Mix tomato paste with meat broth. Cut the smoked lard into cubes.
Prepare smoked meats: cut into small pieces along the rib bone (cut the sausages into rings about two centimeters thick).
Place smoked lard in a saucepan and let it melt, fry the onion until golden brown. You need to stir frequently to prevent it from burning. Add grated carrots and continue to simmer for about 3-5 minutes.
Add cabbage, mix everything thoroughly and pour in tomato paste and broth. There is no need to add salt, since the required amount of 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 bake for an hour at 160 ºС.

After the time has passed, the finished dish should not be immediately removed from the oven, but preferably left in it for 10–15 minutes.

An important aspect of a traditional peasant dinner is the table setting. In order to convey the flavor of ancient traditions, let's take clay dishes - plates for food and a common dish for our delicacy. Before serving, the dishes can be heated in the oven, which has already been turned off, in order to retain heat longer.

As you can see, it won’t take much time to cook. But your guests will be pleasantly surprised when they try this aromatic, easily digestible and, which is essential for any budget nowadays, inexpensive dish. Enjoy your dinner. Bon appetit!

And in itself it is a tasty and nutritious dish, but if you add smoked ribs to it, you get an even more delicious product. This article describes a recipe for stewed cabbage, to which a little smoked ribs are added for taste and aroma. It is not difficult to prepare such cabbage; however, it will take more than an hour, but stewed cabbage can be used both as a tasty side dish and as a separate dish.

The main ingredients of this tasty and satisfying dish are cabbage and braised ribs

. And as a supplement serve carrots, onions and tomato paste. Depending on how much you love stewed cabbage, you can prepare this dish a little - for a couple of meals, or you can cook it for a couple of days for the whole family. I cooked in a large cauldron, and I took as much food as would fit in it in volume - so that it would be convenient to mix the stewed cabbage.

To prepare stewed cabbage with smoked ribs

you will need the 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 of tomato juice; − a quarter glass of vegetable oil; - from spices - salt, a mixture of ground peppers, bay leaf; − fresh parsley.

Stewed cabbage with pork ribs

Stewed cabbage with pork ribs is undoubtedly a delicious combination that leaves few people indifferent. The dish is prepared quickly, the ingredients are ordinary, and in a short time you can feed the whole family with a hearty dish.

Total cooking time – 1 hour 10 minutes
Active cooking time – 0 hours 20 minutes
Cost – average cost
Calorie content per 100 g – 142 kcal
Number of servings – 6 servings

Chef's tricks

There are a lot of cooking options, as well as compositions of dishes with cabbage and ribs. Use your imagination and select combinations and cooking methods that will suit you and your loved ones. However, don’t forget about some little things that will help you avoid spoiling your food:

If you cook meat with sauerkraut, try to see if it is too sour. If the cabbage is very salty, it is better to soak it in water for 10 or 20 minutes before cooking. The soaking time depends on how salty the product is;
Cooking mature cabbage also requires little preparation. To keep the vegetable soft and juicy, season it with salt for a couple of minutes;
ribs with lard, especially pork, can be fried without oil so that the dish does not turn out too greasy.

So, now a couple more interesting recipes have been added to your collection. Find the most delicious combinations for yourself and hurry to pamper your loved ones with a new “delicacy”. Cook with us, cook with pleasure!

Nutritional value per serving

% of daily value

Based on your age, weight and activity. Serves as reference information.

Basic

bulb onions
The above-ground part of this plant looks like a lot of green, fleshy arrow-shaped leaves, and the underground part looks like a juicy, large onion of white or purple color.

To learn more

1 PC.

carrot

Carrots are just as popular as potatoes, and some people like them even more. The best carrots are young, spring, starting in April, tender, sweet, crunchy. Famous for its high content of carotene, which is incredibly beneficial for vision.

To learn more

1 PC.

White cabbage

Ingredient

Although cabbage is called white cabbage, its head is rather greenish-gray. Young heads of cabbage are quite loose and greener than mature ones, which are harvested in the fall.

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500 g

vegetable oil

Ingredient

Vegetable oil is the vegetable fat of fruits, seeds, roots and other parts of plants, obtained either by classical pressing or by extraction.

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4 tbsp. l.

pork ribs

Pork ribs are the top part of the brisket with a layer of muscle and a small layer of fat.

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500 g

salt

Salt is called sodium chloride; this substance looks like small white crystals.

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taste

Ingredients:

Smoked ribs	– 800 gr.
Cabbage	– 600 gr.
Sweet pepper	- 1 PC.
Carrot	- 1 PC.
Onion	- 1 PC.
Potato	– 2-3 tubers
Vegetable oil	– 4-5 tbsp. l.
Sugar	– 1 tsp.
Tomato paste	– 1 tbsp. l.
Cold water	– 1 tbsp.
Salt	- taste
Pepper	- taste
Bay leaf	- 2 pcs.

How to cook stewed cabbage with smoked ribs in a slow cooker

Peel the red onion and rinse in water. Chop the onion into quarters.

Peel the carrots and rinse under the tap with water. Using a coarse grater, grate the root vegetable.

Rinse the white cabbage with water and chop into strips. If desired, you can take early varieties of cabbage for stewing.

Prepare the ribs immediately. Cut the smoked meats into small convenient pieces.

Connect the equipment, heat the olive oil in the “Frying” program. Add onions and carrots and fry for 4 minutes. Season the vegetables and add a little ground black pepper. Pour in tomato sauce and simmer for another 3 minutes.

Then add the smoked ribs to the vegetable mixture and fry for a few minutes.

Pour water and add chopped cabbage. Sprinkle ground black pepper and salt on top. Stir the products, switch the equipment to the “Stew” option, and select the cooking time – 1.5 hours.

Divide the stewed cabbage with smoked ribs into plates and serve. Bon appetit!

Cooking process

Step 1

First, we prepare the ingredients for the vegetable bed. Wash the carrots, peel them, and grate them on a coarse grater. Peel the onion and cut into large cubes. Core the bell pepper and cut into cubes.

Step 2

Pour vegetable oil into the bottom of the multicooker bowl, heat it, setting the “Frying” program. Place the vegetables and fry, stirring with the lid open.

Step 3

In the meantime, peel the cabbage from the top leaves (there are often fragments of soil on them) and chop them coarsely. Jeweler's precision is not needed here.

Step 4

To the softened, browned vegetables in the slow cooker, add tomato paste, a spoonful of granulated sugar, and spices. Stir everything well and simmer a little. Instead of tomato paste, you can use fresh tomatoes, grated without skin.

Step 5

Place pork ribs on a bed of vegetables. Here you need to be extremely careful not to scratch the coating of the bowl. After holding the meat on one side for a while, turn the ribs over to the other. We do this so that the vegetables are better saturated with the smoked ribs. At this stage, turn off the heat.

Step 6

Now add all the cabbage, distributing it in an even layer. If desired, you can add some potatoes. It needs to be peeled and cut into medium cubes.

Step 7

Add bay leaf, salt, pour a glass of water (vegetables will provide the rest of the liquid). We activate the “Extinguishing” program for 90 minutes, close the lid and wait for the final signal.

When the stewed cabbage is ready, you can remove the bones from the ribs. This will make it more convenient to eat, or you can leave it as is. Place the cabbage with smoked ribs in a large dish, sprinkle with chopped herbs and serve. There is no need to serve this cabbage as a side dish.

Bon appetit everyone!

Watch another version of this dish in the video below:

A wonderful dish for the everyday menu is stewed cabbage with ribs. Moreover, in the preparation of this completely everyday food, you can be quite sophisticated, using both different types of cabbage in different states (fresh, pickled, pickled), and the meat of different animals.

The traditional option is smoked pork ribs, stewed with fresh, well, or (sauerkraut, salted or pickled cabbage, of course, must first be washed).

Braised cabbage with smoked ribs

Ingredients:

smoked pork ribs (with a piece of lard) – about 500 g;
white cabbage - 1 small fork;
white or rose non-sulphated table wine (or light live beer) – about 60 ml;
onions – 1-2 pcs.;
garlic – 2-4 cloves;
various fresh greens;
dry spices (cloves, peppercorns, bay leaves and others) - to taste.

Preparation

Chop and cut the pork ribs. We cut off pieces of lard and cut them into cracklings, from which we render the fat in a cauldron, and fry the onion, cut into quarter rings. Add the ribs and fry until light golden brown. Add shredded cabbage and spices. Stir and simmer until the cabbage is ready (the ribs are already ready) over low heat, covering with a lid, stirring occasionally. During the process, add wine and, if necessary, water, and towards the end, add tomato paste. There is no need to add salt - there is enough salt in smoked meats.

Place the finished dish with ribs on plates and season generously with chopped herbs and garlic.

It will be much healthier to use fresh raw meat products rather than smoked meats in preparing this dish. In this case, the technology will look slightly different.

Recipe for stewed cabbage with pork ribs

pork or veal ribs - about 500 g;
a piece of lard – 50 g (can be replaced with vegetable oil);
white cabbage – 1 medium-sized head;
onions – 1-2 pcs.;
carrots – 1 pc.;
garlic – 2-4 cloves;
tomato paste – 1-2 tbsp. spoons;
various fresh greens;
dry spices (coriander, cumin, peppercorns, cloves, bay leaf and others) - to your taste.

Preparation

Cut the carrots into short thin strips, and the onion into quarter rings. Grind a piece of lard into cracklings and render the fat from them in a cauldron. Sauté chopped onions and carrots. Add chopped ribs and spices. Lightly fry everything together, stirring with a spatula (for about 5-8 minutes). Reduce heat and simmer for about 30-40 minutes, covering with a lid, stirring with a spatula and adding water if necessary. Towards the very end of the process, add tomato paste, chopped herbs and garlic.

Light table wine, kummel and/or light beer can be served with ribs with cabbage.

Rack of pork ribs

, both fresh and smoked, are an excellent ingredient for preparing first and second courses. You can use the ribs to make soups and borscht, as well as stewed potatoes or cabbage. This article describes a recipe that adds flavor and nutrition to pork ribs. It’s not difficult to prepare such a dish, but it’s tasty and nutritious, which will keep you full for a long time.

In our family, for preparing both the first and second courses, we buy lard with ribs, which allows us to cook different dishes on the ribs, and the lard is used for frying, potatoes or scrambled eggs are fried on it. Purchased lard with ribs is cut - the ribs are cut off for the first/second courses, and the lard with a cut of meat is salted or boiled. If the first course is being prepared, 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 the taste and aroma to the second dish.