BRAISED CABBAGE AND ONIONS WITH PORK COUNTRY-STYLE RIBS

SERVES 4

This is another great cabbage dish, reminiscent of the old days. My mother said that my grandmother often cooked cabbage with ham, which you could certainly use in place of the pork in this recipe. But fresh pork was the second choice, and I love it. Although it takes some time to slow cook, the recipe is very easy and delicious. By the way, as I often say in my PA Dutch recipes, my grandmothers probably did not use herbs such as thyme and marjoram, probably because they were not as accessible in their day. Therefore, if you want a completely authentic dish, just omit them. I just think they add a little flavor. And they always used cider or white vinegar. On the other hand, caraway seeds have been used for years in German cooking.

INGREDIENTS

1.5 pounds bone-in pork country-style ribs

Salt and pepper to taste

2 teaspoons canola or vegetable oil

Water to almost cover pork

2 medium onions, coarsely chopped

1 large head cabbage, quartered and cut into about 1-inch wedges

1-1/2 teaspoons dried thyme leaves

2 teaspoons dried marjoram leaves

1 teaspoon caraway seeds

2 teaspoons red wine vinegar, more if desired

Season ribs with salt and pepper. Heat a large soup or stock pot over medium-high heat. Add the oil then the pork, cooking until brown, about 3 minutes per side. Add the water and about one-half of the onions. Bring to a boil, reduce heat to medium-low, cover, and simmer for about 45 minutes. Add the cabbage, remaining onions, thyme, marjoram, caraway, vinegar, and additional salt and pepper. Bring back to a boil, reduce heat again, and simmer until pork and cabbage are very tender, about another 45 minutes. Stir occasionally while cooking. Remove the meat from the pot and chop into small pieces, discarding the bones. Meanwhile, if the cabbage has too much liquid, bring back to a boil and reduce as desired. Return the pork to the pot and serve, passing additional vinegar, if desired.

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