Maude Emhoff, Stafford Springs, Conn.
Watch the heat carefully, lowering it as necessary. Do not let the casserole boil, or the pork ribs will toughen.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
1. Blanch the cabbage in boiling water. Set aside.
Step 2
2. Insert 2 whole cloves into each of the ribs. Place the olive oil in a heavy pot over medium heat; brown the ribs, about 6 minutes per side. Remove ribs to a plate. Reduce heat to low; add the onion and cook, stirring occasionally, about 12 minutes. Return ribs to the pot.
Step 3
3. Add reserved cabbage, tomato, apple, celery, bay leaves, vinegar, sugar, salt and pepper. Cook, partially covered, over medium heat for 15 minutes. Uncover and cook over medium-low heat, stirring occasionally, until meat is tender, about 1 to 1 1/2 hours more, making sure the meat does not stick to the bottom of the pot and the cabbage covers the meat. Serve immediately with potatoes, if desired.
