On Sun 16 Jan 2005 02:28:33p, sf tittered and giggled, and giggled and
tittered, and finally blurted out...

> On 16 Jan 2005 20:47:16 GMT, Wayne Boatwright >
> wrote:
>>
>> 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.
>>
> Wow, thanks! That looks very easy!
>
> Should the dish be shallow or deep? The only covered dishes
> I have are a small covered roaster, a large oval corning
> ware and a cast iron dutch oven... which one should I pick?
>
>
> sf
>

Hope I'm not too late... Any of the 3 you have would work fine, but I
would probably pick the Corning Ware. Depending on how much I'm making, I
use either a covered Pyrex or a covered Corning Ware. Somehow, I think the
weight of the dish is important. Is the cast iron enamelled or plain? I
have use a Le Creuset covered oven for this as well. I wouldn't use plain
cast iron. It would probably turn the cabbage dark.

Wayne