Robber Ribs with Spicy White Cabbage
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 1 small carrot
- 2 tablespoon seasoning mix (grill or steak seasoning)
- salt
- 3 tablespoon oil
- 1 kg ribs (peeled ribs) in one piece
- 1 ½ kg white cabbage
- Cayenne pepper or chili powder
- 1 teaspoon vegetable stock, (instant)
Print Recipe
Pin Recipe Instructions
- Peel and quarter 1 onion, peel, wash and roughly chop the carrot. Mix together grill spices, salt and 2-3 tablespoons of oil. Wash the ribs, pat dry and brush with them.
- Preheat the oven (175 degrees). Fill a roasting tube with ribs, onion, carrot and 1 tablespoon of water according to the instructions on the package, close.
- Place the roasting tube in the middle of the cold wire rack and cut about 1 cm at the top perpendicular to the weld seam.
- Slide the grate into the hot top (bottom rail). The hose must not touch the walls. Fry the ribs for about 1 1/4 hours.
- Clean, wash, quarter and slice the cabbage. Peel and finely dice 1 onion. Sauté in 1-2 tablespoons of hot oil in a large pan. Add the cabbage and fry vigorously. Season with salt and cayenne pepper. Add 1/4 liter of water and stock. Bring to the boil and stew covered for approx. 30 minutes.
- Cut open the roasting tube all around at the top. Remove the ribs. Pour the meat stock into the cabbage, season to taste. Cut the ribs into pieces.
- Arrange everything, garnish. Serve with country bread or boiled potatoes.
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