Fried ribs with cabbage. Delicious stewed cabbage with pork ribs in a frying pan

In a situation where the usual “family” delights have already become boring, you want to try something new. When you decide what delicious to cook for lunch, you look for something more interesting. But so that the dish is not too complex, requiring many ingredients and special subtleties. In this sense, the recipe for stewed cabbage with ribs is universal, and this dish can be served for lunch and dinner, on weekdays, on holidays, and as a dish for visiting guests. We offer you several design options.

Cooking method

It is known that pork ribs and white cabbage (fresh or pickled) are combined optimally. At the same time, the juicy and aromatic delicacy is not very high in calories due to the fact that cabbage has the ability to “remove” excess fat. So, cut the ribs into large pieces along the bone, rinse in running water and dry with a kitchen towel.
Rub each segment with spices and salt and put it down in the refrigerator for an hour to soak thoroughly.
In the meantime, let's start chopping the head of cabbage. You can chop it into small strips or small squares - whatever you like.
Peel the onion, then cut into half rings.
Heat the vegetable oil thoroughly in a cauldron, saucepan or wok. Place the ribs in hot oil and fry them until golden. Place the fried meat in a separate container.
Place the onion and cabbage in the same oil where the ribs were fried and fry for 5-7 minutes. Add the remaining spices with laurel. And place the fried pork on top.
Cover with a lid and simmer until the cabbage is soft over low heat. If the consistency is too dry, you can add half a glass of water or broth to make the dish juicier.
Serve hot as a main course. You can garnish with fresh chopped herbs and place on plates.

Beef ribs with sauerkraut

A tasty, budget-friendly dish that is also easy to prepare. What else does a housewife need?

What you will need:

sauerkraut – 300 g;
beef ribs – 500 g;
iodized salt - to taste;
allspice - to taste;
potatoes - 3 medium tubers;
Sunflower oil – 2 tbsp.

Cooking: 1.5 hours.

Calorie content: 133 Kcal.

How to cook stewed sauerkraut with beef ribs:

Rinse and dry the chopped ribs;
Heat the oil and fry the ribs until golden brown. The flame is intense;
Cut the potatoes into slices;
Add cabbage with juice and potatoes to the meat;
Fry the vegetables a little;
Add seasonings;
If there is not enough juice and the food may burn, then you can add a third of a glass of water;
Simmer everything over low heat in a sealed container for 40 minutes.

If you want to diversify the taste, you can add ketchup and sour cream a couple of minutes before the end of cooking. This dressing will give the dish an interesting note.

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Ingredients

This time we will use the cooking option with smoked ribs. Many people like him. After all, smoked meats with the right spices give stewed cabbage amazing taste and aroma. We will need: about a kilo of smoked pork ribs, a kilo of cabbage, two onions, several medium-sized tomatoes, vegetable oil, spices for meat, garlic. Again, be very careful with salt: in smoked meats it is already present in sufficient quantities.

Chef's tricks

There are a lot of cooking options, as well as compositions of dishes with cabbage and ribs. Use your imagination and select combinations and cooking methods that will suit you and your loved ones. However, don’t forget about some little things that will help you avoid spoiling your food:

If you cook meat with sauerkraut, try to see if it is too sour. If the cabbage is very salty, it is better to soak it in water for 10 or 20 minutes before cooking. The soaking time depends on how salty the product is;
Cooking mature cabbage also requires little preparation. To keep the vegetable soft and juicy, season it with salt for a couple of minutes;
ribs with lard, especially pork, can be fried without oil so that the dish does not turn out too greasy.

Fried pork ribs with stewed cabbage is a tasty and satisfying dish that our hostesses readily prepare. But this dish is popular not only here. German, Estonian, Czech, Polish women also like to cook stewed cabbage with pork ribs. And in small restaurants in these countries you can see this dish on the menu. So today we will prepare delicious stewed cabbage with ribs.

Although this dish is quite high in calories, sometimes you can pamper your family with delicious fried ribs with.

Ingredients

pork ribs - 400 g;
white cabbage - 300 g;
carrots - 1 pc.;
onion - 1 pc.;
tomato paste - 1 tablespoon;
vegetable oil;
ground black pepper;
salt.

Preparation

Cut the pork meat into pieces, salt it and sprinkle with pepper. These are the pieces of pork ribs I have ready for frying.

The pork ribs now need to be fried in hot vegetable oil so that they are properly browned. In the meantime, cut the onions into half rings and chop the carrots on a grater. I really like the grater and I often started using it for cooking other dishes.

Meanwhile, chop the cabbage and place it in a bowl with the carrots.

Pork ribs in a frying pan are especially tasty with. And cabbage turns out special if you stew it together with carrots. To make the cabbage release its juice, add a little salt to the vegetables, mix and mash them.

Add cabbage and carrots to the stewed pork ribs, stir and cover with a lid. Reduce the flame and simmer the contents of the frying pan for about 15-20 minutes.

Delicious pork ribs with stewed cabbage will become even tastier when you add tomato paste to the dish. Place a spoonful of tomato in the pan and mix everything. If necessary, you can add a few tablespoons of water to prevent the dish from burning. Close the pan with a lid again and cook for another 5-7 minutes.

We keep the fried cabbage with pork ribs under the lid for another 15-20 minutes. And only now can you put the delicious stewed cabbage with pork ribs into portioned dishes and start eating.

Tasty and aromatic cabbage and juicy tender pieces of pork ribs are a true delight for gourmets and not only. Prepare this dish, you won’t regret it!

Bon appetit!

How to cook pork ribs in a restaurant, recipe from the chef, video

Stewed cabbage with meat is a wonderful combination that is extremely difficult to be disappointed in. I suggest preparing pork ribs with cabbage according to this recipe. The dish turns out very tasty and satisfying. And to add some spice, you can add sausages. Smoked sausages, for example, hunting sausages, and those cooked on the grill, with smoke, are also perfect (the aroma will be amazing).

Let's cook simply!

We divide the ribs to make portioned pieces.
Heat the oil and lightly fry the smoked meats (about 5 minutes).
Then add finely chopped onion to the ribs. When it is fried, add the diced tomatoes. Fry vegetables with ribs for another 10 minutes.
Lay out the shredded cabbage, adding seasonings and garlic. Fry for 3-5 minutes. And then we switch to the “Stew” mode and simmer until done.
Serve sprinkled with herbs or with sour cream. Bon appetit everyone!

Stewed cabbage with ribs

A wonderful dish for the everyday menu is stewed cabbage with ribs. Moreover, in the preparation of this completely everyday food, you can be quite sophisticated, using both different types of cabbage in different states (fresh, pickled, pickled), and the meat of different animals.

The traditional option is smoked pork ribs, stewed with fresh, well, or sauerkraut (sauerkraut, salted or pickled cabbage, of course, must first be washed).

Braised cabbage with smoked ribs

Ingredients:

smoked pork ribs (with a piece of lard) – about 500 g;
white cabbage - 1 small fork;
white or rose non-sulphated table wine (or light live beer) – about 60 ml;
onions – 1-2 pcs.;
garlic – 2-4 cloves;
various fresh greens;
dry spices (cloves, peppercorns, bay leaves and others) - to taste.

Preparation

Chop and cut the pork ribs. We cut off pieces of lard and cut them into cracklings, from which we render the fat in a cauldron, and fry the onion, cut into quarter rings. Add the ribs and fry until light golden brown. Add shredded cabbage and spices. Stir and simmer until the cabbage is ready (the ribs are already ready) over low heat, covering with a lid, stirring occasionally. During the process, add wine and, if necessary, water, and towards the end, add tomato paste. There is no need to add salt - there is enough salt in smoked meats.

Place the finished stewed cabbage with ribs on plates and generously season with chopped herbs and garlic.

It will be much healthier to use fresh raw meat products rather than smoked meats in preparing this dish. In this case, the technology will look slightly different.

Recipe for stewed cabbage with pork ribs

pork or veal ribs - about 500 g;
a piece of lard – 50 g (can be replaced with vegetable oil);
white cabbage – 1 medium-sized head;
onions – 1-2 pcs.;
carrots – 1 pc.;
garlic – 2-4 cloves;
tomato paste – 1-2 tbsp. spoons;
various fresh greens;
dry spices (coriander, cumin, peppercorns, cloves, bay leaf and others) - to your taste.

Preparation

Cut the carrots into short thin strips, and the onion into quarter rings. Grind a piece of lard into cracklings and render the fat from them in a cauldron. Sauté chopped onions and carrots. Add chopped ribs and spices. Lightly fry everything together, stirring with a spatula (for about 5-8 minutes). Reduce heat and simmer for about 30-40 minutes, covering with a lid, stirring with a spatula and adding water if necessary. Towards the very end of the process, add tomato paste, chopped herbs and garlic.

Light table wine, kummel and/or light beer can be served with ribs with cabbage.

Cooking steps

Wash the pork ribs, dry them, cut into pieces.

Place the pork ribs in a frying pan with heated vegetable oil and fry on all sides until golden brown. Add onions and carrots, fry everything together for a few minutes, stirring occasionally. Add a little water, cover and cook over low heat until the meat is cooked through, about 40 minutes.

Place the cabbage in the pan with the pork ribs and sausages and stir gently.

Peel the tomato, cut into cubes and add to the cabbage.

Add finely chopped greens, stir and cook for another 5-7 minutes.

Pork ribs with cabbage prepared according to this recipe are aromatic and very tasty.

Bon appetit, make your loved ones happy!

Stewed cabbage with ribs is a favorite dish of Russians. Those who like it fattier cook it with pork ribs; a leaner dish is made based on beef ribs. A festive version of this delicious dish involves the use of wine and smoked ribs. We bring to your attention several options for preparing this healthy vegetable with meat.

After trying everything, you will already choose the one you like best.

Chicken baked in foil in cream sauce

Chicken meat cooked in a slow cooker will be more flavorful and tender if you add creamy sauce to it.

Ingredients:

chicken – 1 carcass;
spices;
garlic – 2 cloves;
salt;
butter;
ground pepper.

Cooking time: 95 minutes.

Calorie content per 100 grams: 174 kcal.

The chicken carcass is washed and dried;
Place oil, seasonings, and salt to taste in a bowl, stir;
Lift the skin of the chicken a little and pour a little oil mixture inside, and rub the rest of the meat on all sides;
Tie the wings and legs with thread, wrap the chicken in foil, place it in a multicooker bowl and bake for 60 minutes, selecting the “baking” function, and then slightly opening the foil for another 20 minutes.

During cooking, a tasty and aromatic crust forms on the chicken. Butter will make the meat more tender and delicious.

For cooking in a slow cooker, it is best to choose small, fresh carcasses. Fatty and large chickens are not suitable for baking because their meat is tougher. In addition, they will not be able to cook evenly and completely and the meat may remain raw in some places and begin to burn in others.

To cook chicken in a slow cooker, you must rub it with various spices - ground pepper, salt, curry, Provençal and dried herbs, garlic. This will make its taste more rich and interesting. Also, the carcass can be marinated in various sauces, which will not only add a piquant taste to the dish, but also give the skin a beautiful, shiny appearance.

If chicken is cooked in foil, its readiness can be determined not only by the appearance of the meat, but also by the foil itself, which turns a little black on the bends. In order for the skin to brown, the carcass must first be cooked in foil, and 20 minutes before the end of cooking, open it and let it bake well.

The taste of chicken meat will become more tender and juicier if it is rubbed with spices, marinade, salt and refrigerated for 1 or several hours. Tangerines, various vegetables, mushrooms, apples, herbs, and spices give the meat an unusual and original flavor.

Cook chicken in a slow cooker in foil quickly, you won’t be afraid of the unexpected arrival of guests. The chicken meat turns out juicy and soft, and the crust is golden brown and crispy. The chicken can be served whole and divided into portions at the table. Croutons fried in vegetable oil can be a pleasant addition. Lemons can be served with meat. It's very tasty, quick and easy. Let's prepare this dish together.

To cook baked chicken in a slow cooker you will need:

3-4 tbsp. spoons of olive oil;
4 tbsp. spoons of butter;
1 French baguette or white loaf.
2 lemons;
salt and freshly ground black pepper to taste;
1 chicken (weight approximately 1.5 kg).

Prepare the chicken carcass - remove giblets and excess fat, wash and pat dry with a paper towel. Wash the lemons, dry them and divide each lemon into 4 parts.

Rub the chicken carcass generously with a mixture of salt and ground black pepper. Place the lemons inside the carcass. Secure the edges with a toothpick. Place the chicken carcass on the foil, breast side up, wrap the wings and legs under the carcass to make it compact. Using a pastry brush, brush the carcass with melted butter (or olive oil, to taste).

Wrap the carcass in several layers of foil and place in a multicooker pan. Add 0.5 cups of water to the pan and cook in the “Baking” mode for 2 hours. To prepare the croutons, cut the baguette or loaf into small cubes. Pour olive oil into the pan and turn the heat to medium.

Place the baguette or loaf cubes on the heated frying pan and fry them for about 10 minutes until they are golden brown. The croutons can be sprinkled with salt and freshly ground pepper. Allow the finished chicken to cool slightly and serve with croutons. You can also serve the chicken with sauce or ketchup.

Stewed cabbage is a favorite dish of many of us. Firstly, its preparation does not require a lot of time and products. And secondly, this is a quite tasty and healthy dish.

And thirdly, if you want to lose extra pounds that are spoiling your figure, then stewed cabbage will also help you with this. And the result will be especially noticeable if you do not add salt when preparing this dish. In just a few days, provided that it is included in the daily menu, your figure will be transformed.

Let's return to cabbage. You can find many recipes for preparing this delicious dish. You can cook stewed cabbage with sausage or meat. It turns out very tasty with rice and potatoes. You can stew cabbage with different vegetables.

I want to invite you to try cooking stewed cabbage with ribs. This dish is not only tasty, but also filling. To prepare it, it is best to use pork ribs, as they are much softer and more tender than beef ribs.

So, we prepare the products that we need for this dish: 500 g of pork ribs, one medium head of cabbage (I take half a large head of cabbage), 2 small onions and one medium size, 1 large carrot or two medium size, 1 tbsp. a spoonful of tomato paste, vegetable oil for frying, ground black pepper and salt to taste.

You can also add prunes if you wish, but I didn’t add them. It turned out very tasty even without it.

Now let's start preparing this dish. I boiled the pork ribs in advance until done. Then the dish cooks even faster. This is convenient for those who do not have time to cook.

1. Cut the onion into half rings. In heated vegetable oil, fry the cooked pork ribs along with onions.

2. Grate the carrots. When the onion turns golden, add the grated carrots to the pan. Mix thoroughly and continue to simmer over medium heat.

3. Shred the cabbage. Then we put it in a colander and pour boiling water over it. Then the cabbage becomes more tender and soft. In addition, its volume is slightly reduced and it fits easily into the pan.

4. Simmer the cabbage for ten minutes over low heat. Then add tomato paste to it. Salt and pepper to taste. Add some water. Mix thoroughly and simmer under the closed lid for another 15 minutes. At the same time, do not forget to stir the cabbage, otherwise it will burn.

5. When the stewed cabbage with ribs is ready, turn off the heat and let the dish brew a little. Then we put it on plates and serve it to the table. Bon appetit!

After trying everything, you will already choose the one you like best.

Recipe for potatoes and cabbage on pork ribs

First, diced potatoes are added to the stewed ribs, they are stewed for about five minutes, and then chopped cabbage can be added to the cauldron. Add some salt to the dish, crush it with a mixture of ground peppers, mix and leave to simmer over medium heat. From time to time, all products need to be mixed, tasted for salt, added salt if necessary, and covered again. While the dish is stewing, you can chop fresh herbs, which are added to the dish at the very end. Potatoes and cabbage should be stewed for about half an hour (much depends on the boiliness of the potatoes) and it is better to test the readiness with a fork or knife.

If you like acid in stewed potatoes, you can add a packet of tomato paste or half a glass of tomato juice to the dish and let the dish simmer for another ten minutes. When fully prepared, they will gain their flavor (salt and acid) and will be more aromatic if, after turning off the heat, you let them stand for half an hour. After this, the dish can be poured into plates, allowed to cool slightly and you can start eating. With proper skill, it takes about an hour to prepare a large cauldron, but then you can feed it with stewed potatoes with cabbage and pork ribs

the whole family for a couple of days.