Ingredients:
- pork ribs – 1 kg
- onions – 2 medium heads
- white cabbage – 1 kg
- carrots – 2 pcs.
- tomato paste – 1 tbsp.
- garlic – 2 cloves
- ground sweet paprika – 1 tsp.
- cumin - a generous pinch
- Adyghe salt to taste
No matter how much they talk about the importance of a healthy diet, that as you age you need to eat less fatty and cholesterol-rich foods, meat dishes still have a huge number of fans. And this is understandable, given their amazing taste. By the way, from time to time I also don’t mind treating myself and my family to something tasty. Today it will be stewed cabbage with ribs in a slow cooker.
Cooking method
So, all the ingredients have been collected, let’s move on to preparing stewed cabbage with ribs in a slow cooker.
First of all, I wash the ribs, dry them with a paper towel and cut them into portions (1 rib per piece).
I peel and cut the onion into half rings and the carrots into strips.
I place the ribs with vegetables in the multicooker bowl, turn on the “baking” mode and bake for 30 minutes, setting the temperature to 120 degrees. If your multicooker has high power, and there is a risk that something will burn during the baking process, then you can use the “stew” mode, but the processing time will have to be increased to 50-60 minutes. Or cook for the same half hour in the alternative “frying” mode.
During the entire duration of the set program, I open the multicooker once in order to mix its contents.
After the time has passed, after the sound signal, I open the lid of the multicooker, salt the ribs, add shredded cabbage, add sweet ground paprika, cumin, tomato paste, add a little water (no more than 1/3 cup, or you can simplify the task and immediately dilute the tomato paste in water), season it with salt again and, closing the lid, turn on the “simmer” mode. My multicooker automatically sets the time to 1 hour - and this is quite enough to cook pork ribs with cabbage in a multicooker. After half an hour, you can come back and mix the cabbage with the meat.
As soon as the multicooker notifies you that the stewing has ended, I add chopped garlic to the finished dish, mix gently again and turn off the multicooker (you can leave it on “heat” if you plan to serve later).
That's it, the appetizing, aromatic and very tasty stewed cabbage with ribs in a slow cooker is ready! As a rule, I offer such a hearty dish to my household for lunch. I also serve them with pickles or fresh vegetables. Bon appetit!
Time: 110 min.
Servings: 8-10
Difficulty: 3 out of 5
Recipe for stewed cabbage with smoked pork ribs in a slow cooker
Smoked ribs will make any dish more satisfying and tasty. This meat product allows you to prepare food with a unique light smoky flavor. I recommend trying stewed cabbage with ribs in a slow cooker.
Cabbage is a very affordable healthy vegetable. It contains very few calories and a lot of nutrients (vitamins, minerals, trace elements). The presence of coarse fiber in cabbage allows you to gently cleanse the intestinal walls of waste and toxins.
Cabbage juice is very useful, which is often combined with other vegetable juices (carrot, beet, celery juice). This cocktail is recommended for postoperative patients to drink in order to quickly replenish their strength and recover without overloading the body with heavy food.
It is impossible not to mention the rich variety of cabbage varieties. Relatives of white cabbage are kohlrabi, Beijing, cauliflower, broccoli, Savoy, red, Brussels sprouts. Of all this army, broccoli is considered the healthiest, because it is not for nothing that it is recommended for children from 6 months. By the way, all the vitamins are almost completely preserved if you steam it in a slow cooker.
The variety of dishes with cabbage is also amazing. Soups, borscht, fresh salads, cutlets, cabbage rolls, and pie filling are prepared with it. It turns out especially tasty in a slow cooker, because... The miracle saucepan is ideal for stewing. Even food stewed in the notorious clay pots cannot be compared.
In order to reveal the delicious taste of smoked meat and fully convey it to the rest of the ingredients of the dish, it is necessary to take into account some nuances.
To cook the first course with smoked meat, you must add a small amount of herbs to the broth. To make the broth richer, the smoked meats should be boiled for only 35-40 minutes. But if you don’t have time, you don’t have to bother with the broth, because smoked meat is initially ready for use. It is enough to boil it for about 10 minutes and then send the remaining components of the dish.
Not everyone knows that smoked pork ribs are very fond of sauces. This makes the meat tender and juicy, slightly changing its usual taste.
When preparing stewed vegetables, pork ribs should always be added at the beginning of cooking. This way the vegetables will be more saturated with the piquant taste of smoked meats.
Smoked meats and cabbage are an excellent tandem; they go together just perfectly. Vegetables are saturated with the aromas of meat, and the dish only benefits from this. A huge plus of this recipe is that it is quite easy to prepare. All you have to do is prepare all the ingredients, load them, press the “Start” button, and then cook the stewed cabbage in the slow cooker yourself.
Ingredients:
| Smoked ribs | - 800 gr. |
| Cabbage | - 600 gr. |
| Sweet pepper | - 1 PC. |
| Carrot | - 1 PC. |
| Onion | - 1 PC. |
| Potato | - 2-3 tubers |
| Vegetable oil | - 4-5 tbsp. l. |
| Sugar | - 1 tsp. |
| Tomato paste | - 1 tbsp. l. |
| Cold water | - 1 tbsp. |
| Salt | - taste |
| Pepper | - taste |
| Bay leaf | - 2 pcs. |
Cooking process
Step 1
First, we prepare the ingredients for the vegetable bed. Wash the carrots, peel them, and grate them on a coarse grater. Peel the onion and cut into large cubes. Core the bell pepper and cut into cubes.
Step 2
Pour vegetable oil into the bottom of the multicooker bowl, heat it, setting the “Frying” program. Place the vegetables and fry, stirring with the lid open.
Step 3
In the meantime, peel the cabbage from the top leaves (there are often fragments of soil on them) and chop them coarsely. Jeweler's precision is not needed here.
Step 4
To the softened, browned vegetables in the slow cooker, add tomato paste, a spoonful of granulated sugar, and spices. Stir everything well and simmer a little. Instead of tomato paste, you can use fresh tomatoes, grated without skin.
Step 5
Place pork ribs on a bed of vegetables. Here you need to be extremely careful not to scratch the coating of the bowl. After holding the meat on one side for a while, turn the ribs over to the other. We do this so that the vegetables are better saturated with the smoked ribs. At this stage, turn off the heat.
Step 6
Now add all the cabbage, distributing it in an even layer. If desired, you can add some potatoes. It needs to be peeled and cut into medium cubes.
Step 7
Add bay leaf, salt, pour a glass of water (vegetables will provide the rest of the liquid). We activate the “Extinguishing” program for 90 minutes, close the lid and wait for the final signal.
When the stewed cabbage is ready, you can remove the bones from the ribs. This will make it more convenient to eat, or you can leave it as is. Place the cabbage with smoked ribs in a large dish, sprinkle with chopped herbs and serve. There is no need to serve this cabbage as a side dish.
Bon appetit everyone!
Watch another version of this dish in the video below:
Pork ribs stewed with cabbage in a slow cooker is a hearty home-cooked dish, a nutritious and complete lunch for those who love to eat well! During long-term cooking, pork ribs become very soft, the meat easily slides off the bone and literally melts in your mouth. White cabbage, soaked in meat juices and the aromas of additional ingredients (onions, carrots, garlic), also turns out very tasty, soft, ideally complements pork ribs and serves as a side dish for them at the same time! This dish should be served hot, 10-15 minutes after cooking! This recipe used a Polaris PMC 0517AD multicooker, device power 860 W, bowl volume 5 liters.
Pork ribs
Purple onion
Dried coriander
White cabbage
Tomato paste
To prepare pork ribs stewed with cabbage in a slow cooker, we will need the following ingredients: pork ribs, white cabbage, tomato paste, carrots, onions or purple onions, garlic, water, salt, coriander.
Cut the pork ribs into pieces containing one rib bone.
Place the pork ribs into the multicooker bowl. Close the lid and turn on the “Frying” mode for 30 minutes.
15 minutes after turning on the multicooker, the pork ribs became golden brown and released a sufficient amount of fat. During frying, they need to be turned over from time to time.
Add carrots cut into strips and onion cut into thin half rings to the pork ribs.
Continue frying the ribs with vegetables for the remaining 15 minutes.
After the multicooker signal about the end of the set mode, pour hot boiled water into the bowl, add salt and coriander, close the multicooker lid and turn on the “Stew” mode for 1 hour.
After 30 minutes, open the lid.
Add shredded white cabbage to the pork ribs.
Add tomato paste after the cabbage. Mix the contents of the multicooker bowl, close the lid and continue simmering for the remaining 30 minutes. During this time, mix the cabbage with pork ribs several times.
After the multicooker signal, add chopped garlic to the bowl. Stir and turn off the multicooker.
Pork ribs stewed with cabbage in a slow cooker are ready! Serve hot ribs with cabbage as a second course for lunch!
In addition to the ribs with cabbage, serve garlic or tomato sauce, salted tomatoes or cucumbers! Bon appetit!
Stewed cabbage with pork ribs is a universal dish because it can be served for lunch or dinner on weekdays, or as a treat for guests. It all depends on how and what products were used for preparation.
We offer several recipes that will decorate your table during a small family celebration or simply diversify your everyday menu.
Step by step recipe
Pork ribs and white cabbage go perfectly together. At the same time, this tasty, juicy, aromatic dish is not too high in calories, so it will fit seamlessly into your daily menu.
How to cook stewed cabbage with pork ribs:
If necessary, you can add no more than half a glass of water to prevent the cabbage from burning.
Braised cabbage with smoked ribs
This option for preparing white cabbage with smoked ribs will appeal to everyone without exception. Smoked meats, coupled with seasonings, will give stewed vegetables a piquant note and improve the taste.
What you will need:
- smoked ribs - 0.5 kg;
- cabbage - half a large head of cabbage or one small one;
- onion – 1 large;
- tomatoes - 2 medium fruits;
- sunflower oil – 2 tbsp. l;
- cumin - a small pinch;
- salt – 2 tsp;
- fresh garlic – 1 clove;
- favorite greens – 1 bunch (you can get by with one dill);
- allspice - to taste.
Preparation: 1 hour.
Calorie content: 250 Kcal.
How to cook:
- Divide the ribs to form portions;
- Heat oil in a pan and fry the ribs. 5 minutes is enough;
- Add diced onion to the ribs;
- When the onion is fried until translucent, add the diced tomatoes. The skin can be removed if desired;
- Fry vegetables and meat for another 10 minutes;
- Place shredded cabbage, add salt and seasonings. Fry over high heat for about five minutes;
- Reduce heat to low and simmer until cabbage is done;
- About five minutes before readiness, add chopped garlic and herbs.
To prevent the dish from burning, it must be stirred frequently. Can be served with sour cream.
Beef ribs with sauerkraut
A tasty, budget-friendly dish that is also easy to prepare. What else does a housewife need?
What you will need:
- sauerkraut – 300 g;
- beef ribs – 500 g;
- iodized salt - to taste;
- allspice - to taste;
- potatoes - 3 medium tubers;
- Sunflower oil – 2 tbsp.
Cooking: 1.5 hours.
Calorie content: 133 Kcal.
How to cook stewed sauerkraut with beef ribs:
- Rinse and dry the chopped ribs;
- Heat the oil and fry the ribs until golden brown. The flame is intense;
- Cut the potatoes into slices;
- Add cabbage with juice and potatoes to the meat;
- Fry the vegetables a little;
- Add seasonings;
- If there is not enough juice and the food may burn, then you can add a third of a glass of water;
- Simmer everything over low heat in a sealed container for 40 minutes.
If you want to diversify the taste, you can add ketchup and sour cream a couple of minutes before the end of cooking. This dressing will give the dish an interesting note.
Stewed cabbage with ribs in a slow cooker
Another variation of stewed white cabbage with ribs would be to cook the dish in a slow cooker. Here the vegetables and meat will turn out soft and aromatic.
What you will need (4 liter bowl):
- any ribs – 600 - 800 g;
- cabbage forks - 0.5 kg;
- medium carrots - 1 piece;
- onions - 1 onion;
- tomato – 1 tbsp;
- cumin - half a teaspoon;
- salt – 2 tsp;
- water – 1/3 cup;
- paprika - a pinch.
Cooking: 1.5 hours.
Calorie content: 153.4 Kcal.
How to cook:
- Chop the meat, rinse and dry;
- Peel and cut vegetables into strips;
- Pour oil into the multicooker bowl, place meat, onions and carrots on top;
- Leave in the “baking” mode for 30 minutes, remembering to stir;
- At the end of the program, add the spice mixture to the bowl;
- Dilute tomato paste in water and pour into a bowl with food;
- Lay out the cabbage, set the stewing program for 1 hour;
- After notification that cooking is complete, add chopped garlic and mix everything.
Chef's tricks
There are a lot of cooking options, as well as compositions of dishes with cabbage and ribs. Use your imagination and select combinations and cooking methods that will suit you and your loved ones. However, don’t forget about some little things that will help you avoid spoiling your food:
- If you cook meat with sauerkraut, try to see if it is too sour. If the cabbage is very salty, it is better to soak it in water for 10 or 20 minutes before cooking. The soaking time depends on how salty the product is;
- Cooking mature cabbage also requires little preparation. To keep the vegetable soft and juicy, season it with salt for a couple of minutes;
- ribs with lard, especially pork, can be fried without oil so that the dish does not turn out too greasy.
Pork ribs are a tasty and satisfying dish that is quite easy to prepare and does not require a large number of ingredients. In addition, having mastered the art of preparing this dish in a slow cooker, you will be able to significantly save time resources.
Cooking features
Pork ribs are a hearty and tasty lunch, especially with a side dish, but cooking them in a frying pan takes a lot of time from the housewife. Therefore, if possible, you should make them in a pressure cooker or slow cooker - in this case, the pork dish will be tasty, but much less effort will be spent. It is better to choose medium-sized ribs for cooking, and the amount of meat should significantly exceed the amount of fat. In this case, both components must be present: without fat, the food will become dry, and without meat, only bones will remain. The meat should be young, because this is the only way the ribs will turn out soft, juicy and tender.
When choosing pieces, you should carefully examine the fat - if instead of white it is colored dirty yellow, this signals the old age of the animal whose carcass is used for cooking. Frozen pork ribs must defrost naturally, that is, they must be transferred from the freezer to the refrigerator. You cannot speed up the process using a microwave or hot water - this will cause the finished meat to become tough and dry. Many chefs recommend marinating pork before cooking to improve the aroma and taste of the final dish. For marinating, it is allowed to use wine, beer, soy sauce, tomato paste, honey, mayonnaise or various combinations thereof.
In addition, a two-stage heat treatment of the ribs is considered a good idea. At the first stage, the pork is fried in boiling oil, and at the second it is already stewed. This meat is usually served with a side dish of vegetables. This could be mashed potatoes, vegetable stew, stewed cabbage with onions and eggs, or other dishes. Pickled cucumbers, canned tomatoes or Korean snacks will be a piquant addition. By the way, for convenience, vegetables can be stewed in a slow cooker right along with pork.
For classic ribs in a slow cooker, they require a kilogram of meat, 300 grams of onion, three garlic cloves, 0.5 liters of carbonated mineral water, 30 milliliters of soy sauce, 30 milliliters of sunflower oil, salt and spices. First, the ribs are washed and cut into two pieces. They will also need to be filled with mineral water and then placed in the refrigerator for a couple of hours. At this time, it’s worth taking care of the vegetables: cut the garlic into small pieces, peel the onion and chop it into halves of rings. After the above period, the meat is removed from the water and dried.
Oil is poured into the multicooker, garlic is added, and the “Frying” mode is activated. If it is not available, you can use the “Baking” mode. The required cooking time is usually half an hour. When five minutes of frying the garlic have passed, you can add the ribs to the bowl, rubbed with pepper and seasonings, but without salt yet. They will need to be thermally treated for about a third of an hour, turning them over periodically.
If possible, the lid should be kept open. Twenty minutes later, the onions are added to the slow cooker. Stirring, the ingredients are cooked until the end of the program, after which the meat is salted and soy sauce is poured into the bowl. The mode changes to “Stew” or “Multi-cook”, and cooking continues for another twenty minutes. At the end, it is recommended to bring the dish to readiness in the heating mode.
Recipe for stew with vegetables
Braised ribs can be cooked with vegetables in the “Ragu” multicooker mode and you will get a hearty dish that does not require an additional side dish. The recipe for this dish is quite simple: you will need a kilogram of meat, 300 grams of eggplant, two tomatoes, two bell peppers, an onion, a carrot, 400 grams of bottle gourd, two tablespoons of adjika, two tablespoons of soy sauce, and salt and pepper. It is recommended to pre-marinate the meat. The washed ribs are divided into portions and poured with a mixture of adjika and soy sauce. At this time, the carrots and onions are peeled and cut into strips and cubes, respectively.
Vegetables are lightly fried in a small amount of vegetable oil to create a fry. In the multicooker, select the “Ragu” program and connect it for twenty-five minutes. The meat is immediately placed in the bowl, on top of which the finished roast is poured. Without closing the lid, you need to fry the ingredients for about ten minutes, after which you should close the lid and wait another fifteen minutes. At this time, the remaining vegetables are cut into large cubes, and the peels are removed as necessary. After adding them to the stew, spices are poured inside, the program is changed to “Meat”, and the timer is set for another twenty minutes.
Pork ribs are usually served warm, sprinkled with fresh herbs.
How to fry in a pan?
Of course, not everyone has a multicooker, so connoisseurs of this meat should master the recipe for cooking in a frying pan. The standard recipe ingredients include 800 grams of ribs, a couple of onions, 100 milliliters of soy sauce, 30 milliliters of vinegar, half a tablespoon of sugar, vegetable oil, salt and pepper mixture. The washed and chopped ribs are placed in a glass container with peeled and chopped onion. A marinade is prepared from vinegar, soy sauce, salt, sugar and peppers, which is used to pour over the meat. By the way, it will be even tastier to marinate pork with soy sauce and honey.
The products should remain in the marinade for about sixty minutes under a closed lid and at room temperature. From time to time, the workpiece needs to be shaken so that the pieces are soaked evenly. When the ribs are ready, they are fried in heated vegetable oil in a frying pan until browned. Afterwards, the remaining marinade is poured into the meat, onions are added, and the dish is stewed under a closed lid for about thirty minutes. It is recommended to serve pork ribs with gravy, vegetables and fresh herbs.
How to cook in the oven?
Oven-baked ribs are not particularly difficult to prepare. Very often they are prepared in a marinade of mustard and honey. To recreate this recipe you will need a kilogram of meat, a couple of tablespoons of mustard, three tablespoons of honey, salt and spices. For convenience, honey should be slightly softened in a water bath, then mixed with mustard. The ribs, washed and divided into portions, are rubbed with marinade and left to soak in the sauce for several hours.
Then the ribs are simply placed in the oven, preheated to 180 degrees, and baked for forty minutes. The peculiarity of this recipe is that by varying the amount of ingredients for the marinade, you can change the taste of the final dish.
If you add more honey, the meat will be sweeter, and mustard will even be spicy. The mustard, by the way, should be Dijon - it is not as vigorous as other varieties.
Soup options
A wonderful soup with pork ribs is prepared right in the slow cooker. To prepare it you will need about 400 grams of meat, 200 grams of onions, carrots, 500 grams of potatoes, vegetable oil, two bay leaves, salt and spices. Onions and carrots are peeled and cut into small pieces, and it will be more convenient to grate the root vegetable. Vegetable oil is poured into the bottom of the bowl, vegetables are placed in it, and the “Soup” program is activated. While the frying is being prepared, the potatoes are peeled and cut into small cubes.
Together with the washed ribs, it is placed in a slow cooker, filled with water and seasoned with salt, spices and bay leaf. With the lid closed and the valve closed, the soup cooks for about twenty-five minutes until the program expires. After finishing the dish in the “Warming” program for ten minutes, sprinkled with fresh onions, you can serve it.
Many housewives prefer to cook borscht with pork. By the way, rich pea soup with smoked ribs is no less loved by the residents of Russia. To prepare borscht you will need about a kilogram of meat, one onion, one carrot, half cabbage, six potatoes, one beetroot, 300 milliliters of tomato paste, two cloves of garlic, three tablespoons of sunflower oil, 250 grams of sour cream, a pinch of salt and about two tablespoons of freshly chopped greenery The meat is washed, dried and cut into portions. Then they are laid out in a pan and filled with cold water. As soon as the soup boils, you need to remove the foam and cook over low heat for about an hour and a half.
The carrots and onions are peeled and cut for frying. The beets are cut into neat cubes. In well-heated oil, first fry the onions for a couple of minutes, then the carrots for another three minutes. At the next stage, beets are added and the vegetable mass is fried for three minutes. Next, tomato paste is poured into the same container, and everything is simmered for ten minutes. At this time, the potatoes are peeled, cut and sent to the broth.
To learn how to cook pork ribs in a slow cooker, watch the video below.
