Ingredients for Polish Zeberka Wieprzowena Z Kapusta Spareribs And Cabbage
- Vegetable Oil
- 2 lbs pork spareribs
- 1 large onion, chopped
- 1 medium carrot, diced
- Instant Beef Bouillon
- Salt to taste
- 1 teaspoon caraway seeds
- Fresh Coarse Ground Black Pepper
- 2 bay leaves
- 1 cup water
- 2 tablespoons white wine vinegar
- Green Cabbage
- 1/2 teaspoon black pepper
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How to Make Polish Zeberka Wieprzowena Z Kapusta Spareribs And Cabbage
- Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat until shimmering.
- Season pork spareribs generously with salt and pepper. Brown the spareribs in batches, about 3-4 pieces at a time, for approximately 15 minutes per batch, ensuring all sides are nicely browned. Remove spareribs and set aside.
- Drain off excess fat from the Dutch oven.
- Add 1 large chopped onion, 1 medium diced carrot, 2 cups of beef bouillon, 1 teaspoon of caraway seeds, 1/4 teaspoon of black pepper, and 2 bay leaves to the Dutch oven.
- Pour in 1 cup of water and 2 tablespoons of white wine vinegar over the vegetables and spices.
- Return the browned spareribs to the Dutch oven.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes.
- Add 1 medium head of green cabbage, coarsely chopped, to the Dutch oven.
- Sprinkle with an additional 1/4 teaspoon of black pepper.
- Cover and continue to simmer until the cabbage is tender, about 15-20 minutes.
- Remove bay leaves before serving.
- Arrange the tender spareribs and cabbage on a serving platter.
- Garnish with fresh minced parsley, if desired. Serve immediately with mashed or boiled potatoes.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
23g
Fat
153g
Carbs
3g
