Polish Zeberka Wieprzowena Z Kapusta Spareribs and Cabbage
Transport your taste buds to the heart of traditional Polish cuisine with this comforting recipe for Zeberka Wieprzowena Z Kapusta, or Polish Spareribs and Cabbage. Tender, slow-simmered pork spareribs marry perfectly with sweet cabbage, earthy carrots, and savory aromatics like garlic, onions, and fragrant caraway seeds. This hearty one-pot dish is infused with warm spices and enhanced by a rich broth, creating a deeply satisfying meal perfect for cozy family dinners or special gatherings. Serve it piping hot, garnished with fresh dill, alongside crusty bread or buttery boiled potatoes for an authentic Polish experience. With just 20 minutes of prep time and a hands-off cooking approach, this recipe is the ultimate combination of simplicity and robust flavor.
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Recipe Information
Ingredients
- 1.5 kg pork spareribs
- 1 medium-sized head green cabbage
- 2 medium onion
- 3 garlic cloves
- 2 medium carrots
- 2 tablespoons vegetable oil
- 500 ml water or chicken broth
- 2 bay leaves
- 4 allspice berries
- 1 teaspoon caraway seeds
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill (optional for garnish)
Instructions
Rinse the pork spareribs under cold water and pat dry with a paper towel. Cut the ribs into smaller sections, about 2-3 ribs per piece.
Season the ribs with salt, black pepper, and paprika, ensuring they are coated evenly. Set aside.
Chop the cabbage into large chunks and set aside. Peel and slice the onions into thin half-moons, mince the garlic, and slice the carrots into rounds.
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the spareribs and sear them on all sides until golden brown. Work in batches if necessary to avoid overcrowding the pot. Remove the ribs from the pot and set aside.
In the same pot, lower the heat to medium and add the onions. Sauté until softened and lightly golden, about 4-5 minutes. Add the minced garlic and sauté for another 1 minute until fragrant.
Add the carrots, cabbage, bay leaves, allspice berries, and caraway seeds to the pot. Stir to combine and cook for 3-4 minutes until the cabbage begins to wilt slightly.
Return the seared spareribs to the pot, nestling them into the cabbage mixture. Pour in the water or chicken broth, ensuring that the liquid covers about 3/4 of the contents.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot with a lid. Simmer for 1.5 to 2 hours, stirring occasionally, until the ribs are tender and the cabbage is soft and flavorful.
Taste the dish and adjust seasoning with additional salt and pepper, if necessary.
Serve the spareribs and cabbage hot, garnished with freshly chopped dill if desired. Pair with crusty bread or boiled potatoes for a complete meal.
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 11.9 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1580 mg | 34% | |
*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.
