Boiled Ribs and Cabbage
Get ready to savor the heartwarming simplicity of Boiled Ribs and Cabbage, a rustic one-pot meal perfect for cold-weather comfort or a hearty family dinner. This dish combines tender, fall-off-the-bone pork spare ribs with lush wedges of green cabbage, chunks of carrots, potatoes, and aromatic garlic, all gently simmered in a flavorful broth infused with bay leaves and fresh parsley. The slow, simmering boil not only ensures perfectly cooked vegetables but also deepens the savory richness of the broth, making each bowl a cozy masterpiece. With minimal prep and wholesome ingredients, this satisfying recipe is a comforting nod to traditional homestyle cooking. Ideal keywords: boiled ribs recipe, cabbage and ribs, one-pot meals, comfort food recipes, hearty dinners.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 lbs pork spare ribs
- 1 head green cabbage
- 8 cups water
- 1 large yellow onion
- 2 medium carrots
- 4 medium potatoes
- 4 units garlic cloves
- 2 units bay leaves
- 2 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp fresh parsley
Instructions
Rinse the pork spare ribs under cold water and pat them dry with paper towels.
Cut the ribs into individual portions, about 2-3 inches long, and set them aside.
Peel and chop the onion into large wedges. Peel and slice the carrots into chunks. Peel the potatoes and cut each into quarters. Mince the garlic cloves.
Remove any damaged outer leaves from the cabbage, cut it in half, and then into large wedges, removing and discarding the core.
In a large stockpot, add the 8 cups of water and bring it to a boil over medium-high heat.
Add the pork ribs to the boiling water. Skim off and discard any foam or impurities that rise to the surface during the first 10-15 minutes of boiling.
Stir in the chopped onion, garlic, and bay leaves. Season the broth with 2 teaspoons of salt and 0.5 teaspoons of ground black pepper. Lower the heat to medium, cover the pot, and simmer for 45 minutes to tenderize the ribs.
Add the carrots and potatoes to the pot. Cover and cook for another 20 minutes until the vegetables are fork-tender.
Place the cabbage wedges into the pot, layering them gently on top of the other ingredients. Cover and cook for an additional 15 minutes, or until the cabbage is tender but not overcooked.
Taste the broth and adjust seasoning with more salt and pepper, if needed.
Serve the boiled ribs, cabbage, and vegetables in deep bowls, ladling the flavorful broth over each serving.
Garnish with chopped fresh parsley for a touch of color and added flavor.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.9 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1228 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
