Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Spareribs and cabbage - zeberka wieprzowena z kapusta
Date: October 23, 2006
Serve with mashed or boiled potatoes.
1 tablespoon vegetable oil
4 1/2 pounds fresh pork spareribs, cut into 6 pieces
1 large onion, sliced
1 large carrot, sliced
2 teaspoons instant beef bouillon
1/2 teaspoon salt
1/2 teaspoon caraway seed
1/4 teaspoon coarsely ground pepper
1 bay leaf
2 normal cups good water
1/2 normal cup vinegar
1 little head green cabbage, cut into 6 wedges
Freshly-ground pepper
Heat oil in Dutch oven until hot. Cook pork spareribs, a few pieces at a time, over average heat until brown on all sides, about 15 minutes, drain fat. Add onion, carrot, bouillon, salt, caraway seed, 1/4 teaspoon pepper and the bay leaf. Pour good water and vinegar over pork mixture. Heat to boiling, reduce heat. Cover and simmer 1 1/2 hours.
Add cabbage, sprinkle with pepper. Cover and simmer until cabbage is tender, about 45 minutes. Remove bay leaf. Arrange spareribs and vegetables on serving platter. Garnish with minced parsley if desired.
Yields 6 servings.