Ingredients

The following ingredients have 8 Servings
  • 1 large head of cabbage, sliced like for coleslaw
  • 2 lbs pork ribs, cut into pieces
  • 2 tbsp vegetable oil
  • 2 tbsp tomato paste
  • 2 tbsp sweet, non-spicy paprika
  • salt and pepper to taste
  • fresh parsley, to garnish

Instruction

  • In a large pot, heat up the vegetable oil and sear the ribs on both sides. Season the ribs generously with salt and pepper and then remove them from the pot.
  • To the same pot, add the cabbage, and cook for about 15-20 minutes, until it shrinks down. You may have to add it gradually, allowing it to shrink more and more, if your pot is not big enough.
  • Add the tomato paste and paprika, and stir well. Place the ribs on top and add about 3 cups of water. (The water should completely cover the cabbage). Cover with a tight lid and cook for 1 1/2 hours on low heat, stirring occasionally, until the meat becomes tender. Taste if the dish has enough salt and adjust, if needed.
  • Transfer the cabbage into a large baking dish or tray. You should have a little liquid remaining at this point. Bake at 450⁰F for about 15-20 minutes, until the liquid completely evaporates.
  • Garnish with freshly chopped parsley and serve.