Pork Ribs and Cabbage Casserole
Looking for a hearty and comforting meal? Try our Smoked Pork Ribs and Cabbage Casserole! This dish combines tender pork ribs with savoury cabbage, all baked together to create a flavorful and satisfying casserole.
Perfect for a cosy family dinner or a special occasion, this recipe is sure to become a favourite in your household.
This Pork Rib and Cabbage Casserole is a comforting choice any time of year. It’s especially delightful in cooler months when you crave something hearty and satisfying.
Tender pork ribs and savoury cabbage come together in this flavorful dish, creating a delicious meal that’s perfect for family dinners or special occasions.
You can also try this chicken and pepper stew or a super easy-to-make chickpea and roasted peppers dish, both recipes go beautifully with some freshly baked bread or some homemade rice. Give them a try, I am certain you will love them!
Even more easy recipes for you to test Lemon Chicken, Easy 15-minute Udon Noodles, Turkey Mince Noodles, or Gnocchi made easy with Pesto and Zucchini for a quick delicious lunch or dinner.
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I love whipping up quick, restaurant-quality dishes that are easy to make and taste amazing. With simple ingredients, I can create delicious meals for my family. Sharing homemade meals creates special memories that last.
Pork ribs and cabbage are oven-baked until the cabbage is tender and the meat is falling off the bones. This dish is the ultimate comfort food, ideal for chilly fall and winter days.
Looking for more? Check out these Dinner Recipes!
Expert Tips
- Brown the Meat Well: Ensure the pork ribs are well-browned before adding them to the casserole. This step enhances the flavor through caramelization, giving the dish a richer, deeper taste.
- Sauté the Vegetables Thoroughly: Cook the onions and carrots until they’re soft before adding the cabbage. This builds a solid flavour base and ensures the vegetables blend well into the casserole.
- Add Boiled Water: Adding boiled water over the cabbage helps keep it moist and ensures it cooks evenly, preventing it from becoming too dry during baking.
Ingredients to make Pork Ribs and Cabbage
- Cabbage: A large, firm cabbage, thinly sliced for even cooking.
- Pork Ribs: Raw or smoked pork ribs, or other bone-in pork pieces for a rich, meaty taste.
- Onion: A medium-sized onion, chopped for added sweetness and depth. You can substitute with shallots or green onions if needed.
- Carrot: A large carrot, grated to provide natural sweetness and colour. You can use pre-grated carrots for convenience.
- Red Bell Pepper: Finely chopped red bell pepper for a mild, sweet taste and vibrant colour.
- Oil: Used for sautéing the vegetables and browning the meat. You can use any cooking oil you have on hand.
- Tomato Puree: Thick, concentrated tomato puree for a rich, savoury sauce. You can use canned tomatoes or tomato sauce as a substitute.
- Dried Thyme: Adds an earthy, aromatic note to the dish.
- Fresh Parsley: A small bunch, chopped for a fresh, bright finish.
- Salt and Pepper: To taste, for seasoning and enhancing all the ingredients.
How to make pork ribs and cabbage
Chop the cabbage thinly and set aside. Cut the pork ribs into small pieces and brown them in a pan with oil.
Add the chopped onion, bell pepper, and grated carrot. Cook for 3-4 minutes, then add 1 cup of water. Add the cabbage in two batches, stirring until all the cabbage is in the pan.
Cover and cook on low for 30 minutes, stirring occasionally. Add tomato puree, thyme, and parsley. Season with salt and pepper, then cook for 10 more minutes.
Preheat the oven to 190°C/370°F/Gas mark 5. Cover the pot and bake for 30 minutes. Remove the lid for the last 5 minutes to brown the top.
Cool slightly before serving with polenta and a dollop of crème fraîche or sour cream.
How to serve
Let the Pork Ribs and Cabbage Casserole cool slightly before serving to let the flavours settle. Serve it warm with a side of polenta for a complete meal. Top each portion with a dollop of crème fraîche or sour cream.
Use a spatula to serve portions directly from the casserole dish, ensuring everyone gets a good mix of meat and cabbage.
Storage
Allow the casserole to cool completely to room temperature. Once cooled, store it in an airtight container in the refrigerator for up to 3-4 days.
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Pork Ribs and Cabbage Casserole
Ingredients
- 1 large cabbage approx. 1 kg
- 500 g raw or smoked pork ribs or other pieces of bone-in pork
- 1 medium-sized onion 80-100 grams, chopped
- 1 large carrot grated
- 1 red bell pepper finely chopped
- 2 tablespoons 30 ml oil
- 300 ml tomato puree
- 1 teaspoon dried thyme
- 1 small bunch fresh chopped parsley
- Salt and pepper to taste
Instructions
- Start by chopping the cabbage as thinly as possible using a large knife. Put the chopped cabbage in a large bowl, for a later use.
- Cut the pork ribs into small pieces, then add them to a large shallow pan with 2 tablespoons of vegetable oil. Brown the ribs on all sides.
- Add the chopped onion, the bell pepper and grated carrot, cooking for 3-4 minutes on medium heat. Add 1 cup of water, then start adding the chopped cabbage in two batches, stirring frequently and allowing it to heat up after each batch until all the cabbage is in the pan.
- Cover the pan with a lid, reduce the heat to low to medium, and let the cabbage cook for 30 minutes, stirring a few times to prevent sticking. The cabbage will reduce to about half its initial volume.
- After this time, add the tomato puree, thyme and chopped parsley. Season with salt and pepper to taste, and let it cook for 10 more minutes.
- While the cabbage is cooking, preheat your oven to 190°C/370°F/Gas mark 5.
- Cover the pot with a lid or seal it with aluminum foil and bake for 30 minutes. In the last 5 minutes, remove the lid and let the top brown slightly.
- Allow the casserole to cool slightly and serve with polenta and a tablespoon of crème fraîche or sour cream.
