Braised Spareribs With Cabbage Recipes

MY GRANDMA'S BRAISED CABBAGE

Steps:

• In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.
• Add a small splash of cider vinegar just before serving.

BRAISED SPARERIBS WITH CABBAGE

Steps:

• Put olive oil in a large, deep skillet or casserole that can be covered, and turn heat to high. A minute later, add garlic and chilies. When they sizzle, add ribs, meatier side down; sprinkle with salt and pepper, and add bay leaves. Cook, adjusting heat so the meat browns, 5 to 10 minutes. Turn ribs, and brown again. Remove ribs to a plate.
• Pour off excess fat, and add cabbage and some more salt and pepper. Cook, stirring occasionally, until cabbage browns. Add wine, and stir to release any brown bits stuck to bottom of pan. Return ribs to pot; adjust heat so mixture simmers steadily but not violently, and cover.
• Cook, checking occasionally to be sure the mixture does not dry out. (If it does, add more white wine or water.) When ribs are tender and cabbage is very soft -- this will take at least 45 minutes -- uncover. If mixture is soupy, turn heat to high, and cook, stirring occasionally and carefully, until it is more of a moist stew. Garnish with parsley and serve immediately, or cover and refrigerate for up to a day before reheating.

OVEN BRAISED BEEF SHORT RIBS WITH CABBAGE

Steps:

• Gather the ingredients.
• Preheat oven to 325 F. In a large Dutch oven or kettle, heat olive oil over medium-high heat. Rub ribs all over with seasoning blend then sear on all sides, about 2 minutes on each side.
• Remove ribs and set aside. Add bacon to pot and cook for about 3 to 4 minutes, until cooked but not crisp. Add onions and cook, stirring, for 2 minutes.
• Add ribs back to pot and add apple juice, beef broth, and cider vinegar; bring to a simmer. cover tightly and bake for 2 hours.
• Add cabbage, cover, and continue cooking, basting occasionally, for about 30 to 45 minutes longer, or until cabbage is tender. Serves 4. You Might Also Like How to Cut a Head of Cabbage into Wedges Red Wine Braised Short Ribs Recipe Oven Braised Beef Short Ribs Recipe

CHINESE BRAISED SPARE RIBS

Steps:

• Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.
• Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.

BRAISED CABBAGE

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

SHORT RIBS WITH CABBAGE

Steps:

• Heat oil in a large, heavy pot.
• Brown short ribs on all sides.
• Sprinkle with salt and pepper.
• Add remaining ingredients except cabbage.
• Cover and simmer for 1-1 1/2 hours.
• Add cabbage wedges and cook until cabbage is tender, about 20 minutes.

BOILED RIBS AND CABBAGE

Steps:

• Separate your ribs into single pieces (one bone per bite).
• Use a large stock pot half filled with water- and a pinch of salt-- bring the water to the boil and add the ribs.
• Allow the ribs to boil for approximately 30 minuts.
• Remove the ribs from the water using a slotted spoon- but reserve the water- set the ribs aside.
• Chop your cabbage in desired size.
• Boil the cabbage in the rib water for approximately 30 minutes or until desired tenderness is achieved.
• Return the ribs to the water mixing the cabbage and ribs together for approximately 10 minutes- just enough time to rewarm the ribs.
• Drain and salt and pepper to taste- use a generous amount of pepper- since there are NO other spices in this dish.
• Serve.

BRAISED PORK AND CABBAGE

Steps:

• In a Dutch oven (5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over medium-high. Generously sprinkle pork with salt and pepper. Cook until golden brown, about 3 minutes per side. Remove pork.
• Reduce heat to medium-low. Add remaining tablespoon oil, onion, coleslaw mix, and garlic; season with salt and pepper. Cook, stirring frequently, until cabbage has wilted, about 10 minutes.
• Raise heat to high. Add vinegar, caraway seeds, and 1 1/4 cups water; bring to a boil. Add potatoes, and reduce heat to a simmer. Cover, and cook until cabbage and potatoes are almost tender, about 20 minutes.
• Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.

BRAISED SPARERIBS WITH CABBAGE, ROOT VEGETABLES, AND CARAWAY

Steps:

• Put the spareribs in a pot with water to cover and bring to a boil. Simmer while you prepare the other ingredients.
• Put the butter in a large flameproof casserole with a lid and place it over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the carrots, celery, cabbage, parsnips, potatoes, thyme, caraway, salt, and pepper and cook, stirring occasionally, until the cabbage begins to wilt, about 5 minutes.
• Remove the ribs and nestle them in the cabbage as well as you can. Add about 2 cups of the rib-cooking liquid and bring to a boil. Cover and adjust the heat so the mixture simmers steadily. Cook for about an hour, then check; stir carefully

BRAISED RIBS

Steps:

• In a Dutch oven, brown ribs in butter and oil for about 3 minutes on each side; drain. Remove and keep warm. In the same pan, cook and stir the onion for 2 minutes. Add water, salt, sugar and pepper, stirring to loosen browned bits from pan., Place bay leaves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in pan. Return ribs to pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender., Remove ribs and keep warm. Discard spice bag. Skim fat from pan drippings. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

BRAISED CABBAGE WITH PORK

Steps:

• Finely slice the onion and put it and the dripping in a heavy-based, flameproof casserole dish. Fry the onion over a medium heat, stirring frequently, for about 5 mins.
• Cut the core from the cabbage and finely slice the leaves. Add this to the dish and toss everything together, cooking over a low heat while you peel and slice the apple.
• Crush the juniper and caraway seeds together and add these and the apple slices to the pan. Season and pour in the cider. Stir well and bring to a simmer, cover the dish and cook for 20 mins.
• Heat oven to 160C/140C fan/gas 4. Season the chops on both sides. Heat a heavy-based frying pan on a medium-high heat with the oil and brown the chops on both sides. Remove from the pan and place in the casserole dish on top of the cabbage, adding the stock cube, crumbling it over. Put the lid back on and cook in the oven for a further 30 mins. If there is a lot of liquid in the dish, place on the hob and simmer until it evaporates a little. Check the seasoning and serve with mashed potato.

CHAP CHYE (BRAISED CABBAGE AND MUSHROOMS)

Steps:

• In a large heatproof bowl, cover the dried mushrooms with 4 cups boiling water. In a medium bowl, combine the glass noodles with enough room temperature water to cover. Soak both for 30 minutes.
• Meanwhile, make the sauce: Combine the fermented soybean paste, oyster sauce, bean curd cubes and soy sauce in a small bowl. Mash the bean curd cubes with a fork, and mix thoroughly to form a paste. Set aside.
• Lift the mushrooms out of the water and into a fine-mesh sieve, reserving the soaking water. Squeeze out excess water from the shiitake mushrooms, then trim the shiitake stems and discard. Thinly slice the shiitake caps. With a knife or scissors, trim and discard any tough, craggy bits from the wood ear mushrooms. If they're larger than 2 inches in diameter, cut them in half. Drain the glass noodles and set aside.
• Set a large wok or large Dutch oven over medium-high heat and add the peanut oil. When the sides of the wok begin to smoke, slide in half of the dried tofu skin and fry until light golden brown, 20 to 30 seconds. Transfer the fried tofu skin to a paper towel. Repeat with the remaining dried tofu skin. Reserve the oil in the wok and reduce the heat to medium-low.
• When the reserved oil is shimmering, add the shallots and garlic. Cook, stirring, until fragrant, 1 to 2 minutes. Add the sliced shiitake mushrooms and cook for 30 seconds. Add the sauce, and toss in the cabbage. Quickly stir to combine so that the sauce completely coats the cabbage. Pour in the reserved mushroom water, leaving behind any grit, and turn the heat up to high. When the mixture begins to bubble, reduce the heat to medium-low and cover the wok. Cook, stirring occasionally, until the cabbage has wilted completely, about 10 minutes.
• Add the wood ear mushrooms, glass noodles, fried tofu skin and carrots. Mix, cover and cook, stirring occasionally, until the cabbage has absorbed all the liquid and is very tender, 10 to 15 minutes. The dish is done when there is no more liquid pooled at the bottom. Turn off the heat, then stir in the palm sugar and salt, adding more to taste if you'd like. Transfer to a deep serving dish and garnish with cilantro. Serve immediately.