Sautéed cabbage

I have made this cabbage with smoked ribs many times, especially when I find a good piece of smoked ribs at the store. I usually use a cabbage that is neither too big nor too small, so there isn't too much or too little. I like to leave a bit more juice at the end, but this can easily be adjusted according to preference.

Quick info

Total time: about 60-70 minutes
Preparation time: 15-20 minutes
Cooking time: 40-50 minutes
Servings: 4
Difficulty: easy
Recipe type: cooked dish with meat and vegetables, suitable for lunch or dinner

Ingredients

1 medium cabbage (neither very large nor very small)
1 onion
1 red bell pepper
4 pieces of smoked ribs (about 300-400 g, according to preference)
2 tablespoons tomato paste
oil (for sautéing the onion, about 3-4 tablespoons)
salt
pepper
dried thyme
water (enough to cover the cabbage)

Preparation method

1. I start with the cabbage: I slice it as thinly as I can. I like to let it sit in the air for a bit beforehand, it helps with the texture.

2. I peel and finely chop the onion. In a pot, I heat the oil and sauté the onion over medium heat, just until it softens a little.

3. I add the sliced cabbage to the pot over the onion, mix, and put the lid on. I let it sweat for two minutes, no more, just until it starts to soften.

4. After the two minutes, I pour in enough water to cover the cabbage. If the ribs are too salty or too smoky, I rinse them under cold water beforehand. I prefer to blanch the ribs for a few minutes in boiling water before adding them to the cabbage; it helps with texture and taste.

5. I add the ribs over the cabbage, put the lid on, and let it boil over high heat for about 15 minutes.

6. After the 15 minutes have passed, I add the diced red bell pepper. I lower the heat to medium and let it continue to simmer, without the lid or with the lid slightly ajar, until the juice reduces to taste. I don't let it reduce completely; I prefer the dish with more sauce.

7. With 20 minutes left before turning off the heat, I add salt, pepper, tomato paste, and thyme. I mix well and let everything cook on the heat for another 20 minutes, so the flavors meld.

8. At the end, I taste for salt and pepper and adjust if necessary. I turn off the heat and let it rest a bit before serving.

Why I make this recipe often

It helps that I can use any cabbage I have on hand and it doesn't require complicated ingredients. It cooks fairly quickly for a meat dish. I also love that it keeps well in the fridge and I can reheat it without losing its flavor.

Tips and variations

Tips

If the cabbage is very dense or dry, add a little more water at the beginning.
The ribs can be blanched beforehand, especially if they are very salty or tough.
If you prefer more juice, don't let the dish reduce completely after adding the bell pepper.
Use a large pot, as the cabbage reduces while cooking, but initially takes up a lot of space.

Substitutions

Smoked ribs can be replaced with kaizer or bacon if you don't have anything else on hand, but the final taste will be slightly different.
The red bell pepper can be omitted or replaced with another type of pepper.
Instead of tomato paste, you can use chopped canned tomatoes, but it will slightly change the color and texture.

Variations

You can add a bit of dill or bay leaves towards the end if you like stronger spices.
If you want a lighter version, use less ribs or choose lean smoked meat.
Some add a bit of chopped garlic, but I prefer without, as the cabbage has a strong enough flavor on its own.
If you want a sweeter dish, you can also add some grated carrot along with the bell pepper.

Serving ideas

I serve it with fresh bread, but it also goes well with polenta. If you like, serve it with hot peppers or pickles on the side. You can sprinkle a bit of fresh thyme on top at the end.

Frequently asked questions

1. Do I have to blanch the ribs beforehand?
It's not mandatory, but if they are too salty or very tough, it's good to boil them for a few minutes beforehand.

2. How much water should I put over the cabbage?
Put enough water to cover the cabbage at the beginning. If you prefer the dish to be more juicy, add more as needed.

3. Can I use sauerkraut instead of sweet cabbage?
Not for this exact recipe. If you want to use sauerkraut, you need to adjust the salt and possibly omit the smoked ribs, otherwise the final taste will be too intense.

4. Is the tomato paste necessary or can I omit it?
You can omit the tomato paste, but it will lack in color and final taste. You can substitute it with canned tomatoes or tomato juice, but it won't be as concentrated.

5. Can it be made without red bell pepper?
Yes, the bell pepper gives a slightly sweet taste and color, but you can omit it if you don't like it or don't have it on hand.

Nutritional values

The values are approximate for one serving (out of four):

Calories: approximately 300-400 kcal
Protein: 14-18 g (depends on the type of ribs)
Carbohydrates: 20-25 g (mostly from cabbage and pepper)
Fats: 18-25 g (from ribs and oil)
These values can vary greatly depending on how much rib is used and how much fat it contains. If you want a leaner dish, use lean meat and less oil.

Storage and reheating

The cabbage with ribs keeps well in the fridge, in a container with a lid. It lasts well for two to three days. When reheating on the stove or in the microwave, if the sauce has reduced too much, you can add a tablespoon of water. I do not recommend keeping it for more than three days, as the cabbage changes its taste if left too long. I do not recommend freezing it, as the texture of the cabbage will not be as pleasant after thawing.

 Ingredients: a cabbage neither big nor small, an onion, a red pepper, 4 pieces of smoked bacon, salt, pepper, oil, thyme, 2 tablespoons of tomato paste

 Tags:  braised cabbage