On Sun 16 Jan 2005 01:20:39p, sf tittered and giggled, and giggled and
tittered, and finally blurted out...

> On 16 Jan 2005 19:31:33 GMT, Wayne Boatwright >
> wrote:
>
>>
>> Do they like cabbage? I have made ribs with shredded cabbage in place
>> of the kraut.
>
> I just came back from the grocery with country "ribs" and
> cabbage (and a granny smith apple too)... now, tell me what
> to do next o'great one!
>
> I'm putty in your hands.
> LOL!
>
> sf
>

Country style ribs are my favorite for oven roasting with kraut or cabbage.

Grease a large covered baking dish and set aside. Cut cabbage in quarters
and remove core. Slice cabbage in a combination of 1/8 and 1/4 inch widths
and separate into shreds. Peel and dice the apple and a small to medium
onion in 1/4 inch dice. In a large bowl, combine cabbage, apple, and
onion. Add salt and freshly ground pepper to taste. Add 1-2 tablespoons
brown sugar, and 1/2 teaspoon sweet paprika. You might want to add a
sprinkling of caraway seed if you like it. Mix cabbage mixture thoroughly
and spread in baking dish. Season ribs lightly with salt, pepper, and
garlic powder. Arrange ribs over cabbage. Pour 1 cup dry white wine over
all and bake, covered, in a 325 degree F. oven for about 2 hours. You may
want to turn ribs and stir cabbage mixture about half way through cooking.
The ribs should be "falling apart" tender and the cabbage tawny colored.
Serve with buttery mashed potatoes. I usually serve a salad of cucumbers
and onion in sour cream.

Enjoy!

Wayne