Braised Spareribs with Cabbage, Root Vegetables, an

Name: Braised Spareribs with Cabbage, Root Vegetables, and Caraway
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 pounds spareribs, cut into individual ribs, excess fat removed; 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 1 1/2 pounds, cored and shredded; 1/2 pound parsnips, peeled and roughly chopped; 1/2 pound waxy potatoes, peeled and halved or quartered (the chunks should be large); 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried; 1 tablespoon caraway seeds; Salt and black pepper to taste; Chopped fresh parsley or celery leaves for garnish

Servings: persons

3 to 4 pounds spareribs, cut into individual ribs, excess fat removed
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 1 1/2 pounds, cored and shredded
1/2 pound parsnips, peeled and roughly chopped
1/2 pound waxy potatoes, peeled and halved or quartered (the chunks should be large)
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
1 tablespoon caraway seeds
Salt and black pepper to taste
Chopped fresh parsley or celery leaves for garnish

1
Put the spareribs in a pot with water to cover and bring to a boil.
2
Simmer while you prepare the other ingredients.
3
Put the butter in a large flameproof casserole with a lid and place it over medium heat.
4
Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes.
5
Add the carrots, celery, cabbage, parsnips, potatoes, thyme, caraway, salt, and pepper and cook, stirring occasionally, until the cabbage begins to wilt, about 5 minutes.
6
Remove the ribs and nestle them in the cabbage as well as you can.
7
Add about 2 cups of the rib-cooking liquid and bring to a boil.
8
Cover and adjust the heat so the mixture simmers steadily.
9
Cook for about an hour, then check; stir carefully

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 to 4 pounds spareribs, cut into individual ribs, excess fat removed, 2 tablespoons butter or extra virgin olive oil, 1 large onion, sliced, 2 medium carrots, roughly chopped, and more.

Yes, Braised Spareribs with Cabbage, Root Vegetables, and Caraway falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Spareribs with Cabbage, Root Vegetables, and Caraway

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions