Cathy wrote:
> I am looking for a recipe that incorporates the following: ribs, cabbage,
> onions, apples, maybe caraway seeds. Anyone have a recipe that is close to
> this or maybe what is missing from the above?
>
> Thanks in advance
> Cathy
>
>
Sounds like a tasty sweet and sour braise to me. Brown the ribs and
remove from the pot. Saute the onions and cabbage, add cider vinegar,
apples, salt, pepper, sugar (maybe brown sugar), caraway seeds, water or
stock, and the ribs. Simmer until ribs are tender.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

"Cathy" > wrote in
:

> I am looking for a recipe that incorporates the following: ribs,
> cabbage, onions, apples, maybe caraway seeds. Anyone have a recipe
> that is close to this or maybe what is missing from the above?
>
> Thanks in advance
> Cathy
>
>
>

Some chicken stock(depends on quantities cooked 1/2 cup-1 cup), maybe a
little red wine vinegar or some brown suger (can go either way)....Brown
up the ribs in a Dutch Oven remove them...cook the onions a bit. chuck
everything in the DO, stir it up and put on the lid...The oil of choice
for the Browning is Bacon Drippings. Cook for about 1.5 hours at 300F. Oh
don't be afraid to add quantities of pepper.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

In article >, "Cathy"
> wrote:

> I am looking for a recipe that incorporates the following: ribs, cabbage,
> onions, apples, maybe caraway seeds. Anyone have a recipe that is close
> to
> this or maybe what is missing from the above?
>
> Thanks in advance
> Cathy

Brown the ribs and lay them on a bed of kraut to which you've added some
caraway seeds and apple chunks, and chopped onion (could brown the onion
first, before browning the ribs). Grind some black pepper on top,
cover, and bake at 325 for an hour and a half or so. Should be good.
You could put some peeled, red-skin potatoes in there, too, if you want
to.

--
-Barb, <www.jamlady.eboard.com> Trip Report and pics added 1-13-05
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Cathy" > wrote in message
...
> I am looking for a recipe that incorporates the following: ribs, cabbage,
> onions, apples, maybe caraway seeds. Anyone have a recipe that is close
to
> this or maybe what is missing from the above?
>
> Thanks in advance
> Cathy

Don't need a recipe. Made some last week.

1. Rough chop 1 head of cabbage, 1 large onion, 2 cooking apple.
2. Mix with 1 large bag or jar of sauerkraut and caraway seeds to taste.
3. layer the mixture in a shallow baking pan large (long) enough to hold
2 racks of ribs.
4. Salt and pepper 2 racks of ribs and cover the cabbage mixture with the
ribs bone side down.
5. add 3 rows of red potatoes (halved if you like 1 row down each side
and 1 row in the middle.
6. Add 1 1/2 cups of chardonnay or any white wine you like.

7. Pop into a 350 degree oven loosely covered with foil. After 1 hour
remove the foil and bake for about 1/2 our more. checking the liquid
occasionally.

Dimitri

Thanks everyone for the replies! I'm off to cooking!

Cathy
"Dimiri" > wrote in message
m...
>
> "Cathy" > wrote in message
> ...
>> I am looking for a recipe that incorporates the following: ribs, cabbage,
>> onions, apples, maybe caraway seeds. Anyone have a recipe that is close
> to
>> this or maybe what is missing from the above?
>>
>> Thanks in advance
>> Cathy
>
> Don't need a recipe. Made some last week.
>
> 1. Rough chop 1 head of cabbage, 1 large onion, 2 cooking apple.
> 2. Mix with 1 large bag or jar of sauerkraut and caraway seeds to
> taste.
> 3. layer the mixture in a shallow baking pan large (long) enough to
> hold
> 2 racks of ribs.
> 4. Salt and pepper 2 racks of ribs and cover the cabbage mixture with
> the
> ribs bone side down.
> 5. add 3 rows of red potatoes (halved if you like 1 row down each side
> and 1 row in the middle.
> 6. Add 1 1/2 cups of chardonnay or any white wine you like.
>
> 7. Pop into a 350 degree oven loosely covered with foil. After 1 hour
> remove the foil and bake for about 1/2 our more. checking the liquid
> occasionally.
>
> Dimitri
>
>
>

"Louis Cohen" > wrote in message
...
> Cathy wrote:
>> I am looking for a recipe that incorporates the following: ribs,
>> cabbage, onions, apples, maybe caraway seeds. Anyone have a recipe
>> that is close to this or maybe what is missing from the above?
>>
>> Thanks in advance
>> Cathy
> Sounds like a tasty sweet and sour braise to me. Brown the ribs and
> remove from the pot. Saute the onions and cabbage, add cider
> vinegar, apples, salt, pepper, sugar (maybe brown sugar), caraway
> seeds, water or stock, and the ribs. Simmer until ribs are tender.
>
> --
>
> ================================================== =============
> Regards
>
> Louis Cohen
>
> "Yes, yes, I will desalinate you, you grande morue!"
>
> Émile Zola, Assommoir 1877

I would agree, but please don't waste this on babyback ribs. Spare
ribs, or even what we down here would call "country style ribs" (which
aren't ribs at all) would be more appropriate for this dish. The
babybacks are too nice and too expensive to be buried in all of these
flavors, IMHO.

--
"Life is hard. Life is harder when
you're stupid". - John Wayne

"Politics is war without bloodshed while
war is politics with bloodshed" - Mao Zedong

'99 FLHRCI

"Cathy" > wrote in message
...
>I am looking for a recipe that incorporates the following: ribs, cabbage,
>onions, apples, maybe caraway seeds. Anyone have a recipe that is close to
>this or maybe what is missing from the above?

1 or 2 slabs baby back pork ribs or regular pork ribs, rub with salt and
pepper
1 quart sauerkraut
caraway seeds -optional
3 granny smith apples
2 yellow onions, sliced
dry white wine

Place the sauerkraut in a roasting pan. with optional caraway seeds.

Slice the apples and place them on top of the sauerkraut. Top the apples
with
the sliced onions, and then lay the slab of ribs over all.

Add wine. Cover tightly with foil and bake 1 hour 15 minutes at 350.
Remove the foil and bake 20-30 minutes longer, until ribs are slightly
browned.

On Sun, 16 Jan 2005 16:23:28 GMT, "rmg"
> wrote:

>
> "Cathy" > wrote in message
> ...
> >I am looking for a recipe that incorporates the following: ribs, cabbage,
> >onions, apples, maybe caraway seeds. Anyone have a recipe that is close to
> >this or maybe what is missing from the above?
>
> 1 or 2 slabs baby back pork ribs or regular pork ribs, rub with salt and
> pepper
> 1 quart sauerkraut
> caraway seeds -optional
> 3 granny smith apples
> 2 yellow onions, sliced
> dry white wine
>
> Place the sauerkraut in a roasting pan. with optional caraway seeds.
>
> Slice the apples and place them on top of the sauerkraut. Top the apples
> with
> the sliced onions, and then lay the slab of ribs over all.
>
> Add wine. Cover tightly with foil and bake 1 hour 15 minutes at 350.
> Remove the foil and bake 20-30 minutes longer, until ribs are slightly
> browned.
>
YUM! <sigh> Too bad my family doesn't like sauercraut.


sf

On Sun 16 Jan 2005 11:58:45a, sf tittered and giggled, and giggled and
tittered, and finally blurted out...

> On Sun, 16 Jan 2005 16:23:28 GMT, "rmg"
> > wrote:
>
>>
>> "Cathy" > wrote in message
>> ...
>> >I am looking for a recipe that incorporates the following: ribs,
>> >cabbage, onions, apples, maybe caraway seeds. Anyone have a recipe
>> >that is close to this or maybe what is missing from the above?
>>
>> 1 or 2 slabs baby back pork ribs or regular pork ribs, rub with salt
>> and pepper 1 quart sauerkraut
>> caraway seeds -optional
>> 3 granny smith apples
>> 2 yellow onions, sliced
>> dry white wine
>>
>> Place the sauerkraut in a roasting pan. with optional caraway seeds.
>>
>> Slice the apples and place them on top of the sauerkraut. Top the
>> apples with the sliced onions, and then lay the slab of ribs over all.
>>
>> Add wine. Cover tightly with foil and bake 1 hour 15 minutes at 350.
>> Remove the foil and bake 20-30 minutes longer, until ribs are slightly
>> browned.
>>
> YUM! <sigh> Too bad my family doesn't like sauercraut.
>
>
> sf
>

Do they like cabbage? I have made ribs with shredded cabbage in place of
the kraut.

Wayne

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

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

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

>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

For cooking kraut it's a no-brainer, choose non-reactive... I'd go with the
corningware. I have a porcelainized covered oval roaster (doesn't everyone) I
use for that dish. I much prefer using well trimmed country style ribs with
kraut... baby backs contain little meat. This is one of those dishes that I
first oven brown the ribs and drain off the fat before doing the kraut thing...
otherwise the kraut ends up so swimming in grease as to be inedible... the
browned ribs are far more flavorful as well.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

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

On 16 Jan 2005 22:44:29 GMT, Wayne Boatwright >
wrote:

> > 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...

Nope, you're not too late... I'm going to start making it
about an hour from now.

> 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.

OK, Corning Ware it is. My Dutch oven is the old fashioned
non-enamelled kind (I would never dream of calling Le Cruset
"cast iron").

One final question: Have you ever used beer instead of
wine? I have plenty of white wine to use, but I'm curious.
It seems that beer would have been fine for craut, just
wondering about plain cabbage.

TIA

sf

On Sun 16 Jan 2005 04:40:13p, sf tittered and giggled, and giggled and
tittered, and finally blurted out...

> On 16 Jan 2005 22:44:29 GMT, Wayne Boatwright >
> wrote:
>
>> > 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...
>
> Nope, you're not too late... I'm going to start making it
> about an hour from now.

That's good!

>> 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.
>
> OK, Corning Ware it is. My Dutch oven is the old fashioned
> non-enamelled kind (I would never dream of calling Le Cruset
> "cast iron").
>
> One final question: Have you ever used beer instead of
> wine? I have plenty of white wine to use, but I'm curious.
> It seems that beer would have been fine for craut, just
> wondering about plain cabbage.

I'm sure beer would work fine, but I have a personal preference for wine
with pork. I don't like pork cooked with beer, although I would definitely
use it if I were making beef short ribs with cabbage. That's another
wonderful dish! I think beef and beer have more of an affinity.

> TIA
>
> sf

Wayne

Report: It was absolutely delicious!

I started dinner later than I wanted, so I browned the
"ribs" in a pan. The amount of cabbage was unbelievable
(and I only used 3/4 of a sm/med sized cabbage), so I got
that started cooking down in a 17 qt. stock pan. When it
was reduced by 1/2, I put it into an oval pyrex that's
bigger than my Corning Ware and everything barely fit in. I
covered it with foil and made sure the liquid didn't
evaporate completely.

In the end, the pork was perfectly done as was the cabbage.

I loved the flavor of the cabbage (I'm not fond of plain
cooked cabbage), but everyone else thought it was too sweet
(I only put in 1T of brown sugar), so next time I make it
I'll put in less sugar.

That recipe is a keeper and I will definately make it again.

Many Thanks!



sf

On Sun 16 Jan 2005 11:01:22p, sf tittered and giggled, and giggled and
tittered, and finally blurted out...

> Report: It was absolutely delicious!

Thanks! I'm glad to hear it was a success.

> I started dinner later than I wanted, so I browned the
> "ribs" in a pan. The amount of cabbage was unbelievable
> (and I only used 3/4 of a sm/med sized cabbage), so I got
> that started cooking down in a 17 qt. stock pan. When it
> was reduced by 1/2, I put it into an oval pyrex that's
> bigger than my Corning Ware and everything barely fit in. I
> covered it with foil and made sure the liquid didn't
> evaporate completely.

A good way of accelerating the dish! Lots of raw cabbage, yes. I forgot
to mention that, and how much it cooks down

> In the end, the pork was perfectly done as was the cabbage.
>
> I loved the flavor of the cabbage (I'm not fond of plain
> cooked cabbage), but everyone else thought it was too sweet
> (I only put in 1T of brown sugar), so next time I make it
> I'll put in less sugar.

The amount of sugar can vary a lot for two reasons; personal taste, and the
sweetness of the cabbage. Some cabbage is very sweet and some not at all.

> That recipe is a keeper and I will definately make it again.

Did you end up using the wine or the beer?

> Many Thanks!

Your very welcome!

> sf
>

Wayne

On 17 Jan 2005 06:09:45 GMT, Wayne Boatwright >
wrote:

> Did you end up using the wine or the beer?
>
Since I didn't have any beer (sometimes a grown "kid" drinks
1/2 a bottle and leaves it out on the counter), so I took
your advice and went with what I had lots of - white wine.
LOL! I'm never (well, hardly ever) w/o it.

PS: I'm looking forward to having the leftovers for lunch
tomorrow!


sf

On 17 Jan 2005 06:09:45 GMT, Wayne Boatwright >
wrote:

> Did you end up using the wine or the beer?
>
Since I didn't have any beer (sometimes a grown "kid" drinks
1/2 a bottle and leaves it out on the counter), so I took
your advice and went with what I had lots of - white wine.
LOL! I'm never (well, hardly ever) w/o it.

PS: I'm looking forward to having the leftovers for lunch
tomorrow!


sf

On Sun 16 Jan 2005 11:18:41p, sf tittered and giggled, and giggled and
tittered, and finally blurted out...

> On 17 Jan 2005 06:09:45 GMT, Wayne Boatwright >
> wrote:
>
>> Did you end up using the wine or the beer?
>>
> Since I didn't have any beer (sometimes a grown "kid" drinks
> 1/2 a bottle and leaves it out on the counter), so I took
> your advice and went with what I had lots of - white wine.
> LOL! I'm never (well, hardly ever) w/o it.
>
> PS: I'm looking forward to having the leftovers for lunch
> tomorrow!

Leftovers of this are delicious! Wish I had some.

Wayne

>Barbara Llorente writes:
>
>Report: It was absolutely delicious!
>
>I started dinner later than I wanted, so I browned the
>"ribs" in a pan. The amount of cabbage was unbelievable
>(and I only used 3/4 of a sm/med sized cabbage), so I got
>that started cooking down in a 17 qt. stock pan. When it
>was reduced by 1/2, I put it into an oval pyrex that's
>bigger than my Corning Ware and everything barely fit in. I
>covered it with foil and made sure the liquid didn't
>evaporate completely.

Covering kraut with aluminum foil is blech.

If you enjoy the dish so much then you need to invest in the proper cookware, a
covered porcelainized oval roaster (not enamelware); a very handy item no
kitchen can *afford* to be without. VERY inexpensive. Do not, I repeat, do NOT
fall for the fercocktah costlier stainless steel/non-stick versions, get the
real deal... remember,*porcelainized*, NOT enamelware.

So inexpensive everyone can *afford* more than one size:
http://hectorshardware.com/615105.html


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On 17 Jan 2005 15:50:05 GMT, (PENMART01)
wrote:

>
> Covering kraut with aluminum foil is blech.

Unfortunately aluminum was all I had to cover that dish,
because it doesn't have a cover. Anyway - I didn't use
kraut, it was cabbage and the pork was on top of everything
- so the the aluminum didn't even get near the cabbage.

sf

On 17 Jan 2005 15:50:05 GMT, (PENMART01)
wrote:

>
> Covering kraut with aluminum foil is blech.

Unfortunately aluminum was all I had to cover that dish,
because it doesn't have a cover. Anyway - I didn't use
kraut, it was cabbage and the pork was on top of everything
- so the the aluminum didn't even get near the cabbage.

sf

On 17 Jan 2005 12:47:20 GMT, Wayne Boatwright >
wrote:

> Leftovers of this are delicious! Wish I had some.

I'm thinking of squirting some fresh lemon juice into the
cabbage mixture (to cut the sweetness). Sound ok?

sf

On 17 Jan 2005 12:47:20 GMT, Wayne Boatwright >
wrote:

> Leftovers of this are delicious! Wish I had some.

I'm thinking of squirting some fresh lemon juice into the
cabbage mixture (to cut the sweetness). Sound ok?

sf

On Mon 17 Jan 2005 10:47:07a, sf tittered and giggled, and giggled and
tittered, and finally blurted out...

> On 17 Jan 2005 12:47:20 GMT, Wayne Boatwright >
> wrote:
>
>> Leftovers of this are delicious! Wish I had some.
>
> I'm thinking of squirting some fresh lemon juice into the
> cabbage mixture (to cut the sweetness). Sound ok?
>
> sf

Sounds good to me. My mom used to add lemon to just plain cooked cabbage.
It brightens the flavor.

Wayne