Braised Spareribs with Cabbage, Root Vegetables, and Caraway

Name: Braised Spareribs with Cabbage, Root Vegetables, and Caraway
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes 4 to 6 servings
Ingredients: 1 tablespoon caraway seeds; 1 teaspoon fresh thyme leaves or ½ teaspoon dried; 1 teaspoon fresh thyme leaves or ½ teaspoon dried; ½ pound waxy potatoes, peeled and halved or quartered (the chunks should be large); Chopped fresh parsley or celery leaves for garnish; Chopped fresh parsley or celery leaves for garnish; Salt and black pepper to taste; Salt and black pepper to taste; 2 tablespoons butter or extra virgin olive oil; 2 tablespoons butter or extra virgin olive oil; 1 large onion, sliced; 2 medium carrots, roughly chopped; 2 celery stalks, roughly chopped; 1 small head of green or Savoy cabbage, about 1½ pounds, cored and shredded; 1 small head of green or Savoy cabbage, about 1½ pounds, cored and shredded; ½ pound parsnips, peeled and roughly chopped; 3 to 4 pounds spareribs, cut into individual ribs, excess fat removed

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A big rustic one-pot meal. Easily expanded with the addition of more vegetables.

Serve with a salad for contrast, and some bread or rice if you like.

Other cuts of meat you can use here: short ribs, oxtail, or veal shanks.

Ingredients

3 to 4 pounds spareribs, cut into individual ribs, excess fat removed
2 tablespoons butter or extra virgin olive oil

Stew
Main course
Gluten-free
Eastern Europe

Method

Put the spareribs in a pot with water to cover and bring to a boil. Simmer while you prepare the other ingredients.
Put the butter in a large flameproof casserole with a lid and place it over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the carrots, celery, cabbage, parsnips, potatoes, thyme, carawa