Braised Sweet And Sour Red Cabbage With Country Style Pork Spareribs Recipes

SWEET AND SOUR GERMAN RED CABBAGE

Steps:

• Sauté the cabbage: Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes.
• Add the sugar and vinegar, simmer: Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low. Cover and simmer until the cabbage is completely tender but not mushy. Stir often, about 30 to 45 minutes total.
• Season: Season to taste with salt and pepper.

SLOW-COOKER GERMAN RED CABBAGE AND PORK RIBS

Steps:

• In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon from skillet to large bowl; reserve drippings in skillet. Sprinkle both sides of ribs with salt and pepper; cook in drippings until browned. Meanwhile, stir cabbage, apples and onion into bacon in bowl.
• Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in cooker, reserving drippings in skillet. Spoon cabbage mixture over ribs.
• Stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. Pour over ribs and cabbage mixture.
• Cover; cook on Low heat setting 5 to 6 hours. To serve, use slotted spoon to remove cabbage mixture and ribs from cooker.

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.

BRAISED SWEET AND SOUR RED CABBAGE WITH COUNTRY STYLE PORK SPARERIBS

Steps:

• Slice, grate, or food process with the grater and/or slicing blade the cabbage, apple and onion and set them aside. I like to vary the size of the dice so some slices are larger than other so some can cook away and the thicker pieces will retain their integrity. Don't forget to core the apples.
• In a large heavy pot with a lid that will accommodate all the cabbage and meat heat the olive oil over medium high heat. Season the spareribs on all sides with the salt and pepper. Once the oil is hot put the ribs into the pan. Let the meat sear on each side until the rib releases from the pan with only a gentle tug. Don't move the meat around as it sears just wait until it releases on its own, it will about 5-8 minutes per side. Remove the ribs from the pan and set aside. Don't over crowd your pan; you can sear the meat in batched if you need to.
• De-glaze the pan with 1 cup of red wine; be sure to scrape any browned bits off the bottom of the pan. Then add the cabbage, onion, and apples to the pan. Stir in the sugar, a half teaspoon of salt, and the vinegar, being sure to mix well.
• Return the meat to the pot in a layer on top of the cabbage. Put the lid on and turn the temperature down until the pot bubbles gently, be sure you don't get it too low or the meat will not cook, and not too high or it will burn.
• Leave the pot on the stove for at least one hour stirring a few times. The ribs are done when they are nicely tender. If you have a lot of liquid in the cabbage and want to concentrate the flavors at the end of cooking remove the pot lid and turn up the heat a notch letting the sauce cook down. I normally do this as I make the mashed potatoes. Be sure to taste the cabbage and meat and adjust the sugar, salt, and pepper to taste.
• When you plate the cabbage pour some of the broth from the bottom of the cooking pot into a gravy boat to serve with the meal. I always serve this meal with basic mashed potatoes and corn. It's a very simple German inspired meal so nothing fancy is really needed.

BRAISED SWEET AND SOUR SPARERIBS

Steps:

• Trim excess fat from the spareribs. Rinse in cold water and pat dry with paper towels until almost dry to the touch. Place spareribs in a 3 quart saucepan. Sprinkle them with sugar and toss to combine. Marinate 30 minutes. Pour off excess liquid. To the same pan, add thin and black soy sauce, vinegar, ketchup, rice wine, and 1/2 cup cold water, and stir to combine. Bring to a boil over high heat. Covered. Reduce to medium-low and simmer, stirring occasionally to make sure the sauce does not dry up (add a little water if necessary), for 1 hour, or until the spareribs are tender when pierced with a knife and the sauce is thick enough to lightly coat a spoon. Transfer to a plate and skim excess fat from sauce. Pour sauce over the spareribs. Serve immediately.

WINTER SPICED SWEET & SOUR BRAISED RED CABBAGE

Steps:

• Tip the cabbage into a large pan with the sugar, vinegar, cinnamon and star anise. Season well. Put over a medium heat and bring to a simmer, then cover, reduce the heat and cook for 1 hr, simmering gently and stirring occasionally.
• Remove the lid, turn the heat up to medium and continue cooking for 20 mins, uncovered, until tender and the liquid has reduced to a sticky syrup. Once cool, will keep in an airtight container in the fridge for three days or frozen for up to two months. Reheat over a low heat. Stir in the butter before serving.