Red Cabbage And Pork Casserole

Recipe Ingredients

1 tablespoon	15ml	Red cabbage - cored, shredded (large)
2 lbs	908g / 32oz	Country pork ribs
8		Whole cloves - (about)
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
1 tablespoon	15ml	Ripe tomato - diced (large)
1		Tart apple - cored, diced
1 cup	110g / 3.9oz	Diced celery
2		Bay leaves
1 tablespoon	15ml	Red-wine or cider vinegar
1 teaspoon	5ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
		Boiled potatoes for serving - (optional)

Recipe Instructions

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 the 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, if desired.

This recipe yields 4 servings.

Per serving (without potatoes): 390 calories, 21g carbohydrates, 29g protein, 21g fat, 85mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 09-29-2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.