John Myers
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Hessian Ribs with Cider-cabbage
The perfect hessian ribs with cider-cabbage recipe with a picture and simple step-by-step instructions.
Ribs
- 3 piece Ribs from the butcher of my trust
- 3 piece Garlic clove peeled and crushed
- 1 liter Light vegetable broth from our own production
- 1 tbsp Lard
Cider herb
- 500 g Mild sauerkraut from the refrigerated counter
- 0,125 liter Frankfurt cider
- 1 piece Freshly cored apple, finely chopped
- 2 piece Spring onions fresh, cut
- 1 tbsp Lard
- 2 piece Juniper berries
- 2 piece Bay leaf fresh
- 6 piece Black peppercorns crushed
- 1 piece Clove
- 1 piece Teabag
- The ribs and apple wine brought us Hessian friends from my hometown. I prefer to eat ribs, my dearest stem ribs and I am always allowed to gnaw the bones. Many pictures show the preparation.
- 2nd ribs: Brown the ribs briefly in lard on each side. Then put a crushed garlic under each rib, pour in the vegetable stock until the ribs are just covered, bring everything to a boil and then let it simmer for about 15 minutes on low heat.
- Apple vine cabbage: Sauté the apple and spring onion lightly in the lard, then add the cabbage and sauté briefly as well.
- Now pour on the apple cider (who also likes a little apple juice), pour the spices into the tea bag and add to the cabbage.
- Cover and let simmer for about 30 minutes.
- In the last 15 minutes add the ribs and 3 tablespoons of the stock.
- I serve (first picture) everything together in a preheated bowl. We had boiled potatoes (variety Linda from our garden) as a side dish (2 + 3 picture), but mashed potatoes or a piece of bread also go well with it.
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