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Zeberka Wienprizowenaz Kapusta (Spareribs and Cabbage) Recipe

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This recipe for Zeberka Wienprizowenaz Kapusta (Spareribs and Cabbage), by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ubersax
Added: Saturday, July 15, 2006


1 Tbsp vegetable oil
4.5 lbs of frsh pork spareribs, cut into peices, fat trimmed
1 large onion sliced
1 large carrot
2 tsps instant beef bouillon
1/2 tsp salt
1/2 tsp caraway seeds
1/4 tsp black pepper
1 bay leaf
2 cups of water
1/2 cup vinegar
1 small head of green cabbage, cut into wedges

Heat oil in a dutch oven until hot.

Cook spareribs, a few peices at a time over medium heat, until brown on all sides, about 15 minutes.

Drain fat.

Add onion, carrot, bouillon, salt, caraway seed, 1/4 tsp black pepper and the bay leaf.

Pour water and vinegar over pork mixture. Heat until boiling. Reduce heat, cover and simmer 1.5 hours.

Add cabbage, sprinkle with pepper. Cover and simmer until cabbage is tender, about 45 minutes.

Remove bay leaf.

Arrange spareribs and vegetables in a serving platter.

Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
The flavor of the caraway seed abd the aroma of the vinegar characterize many East European dishes, especially Poland where pork and cabbage dishes abound.

Serve with mashed or boiled pototoes.




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