Braised cabbage ribs

Ingredients for 8 servings:

• 1 white cabbage
• 300 g potatoes, waxy
• 1 kg ribs (chop ribs)
• 3 tbsp clarified butter or oil for frying
• 1 liter vegetable broth
• 1 tsp caraway seeds, whole or ground
• 1 tsp lovage (Maggi herb)
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Cut the white cabbage into not-too-small strips. Peel and dice the potatoes. Cut the ribs into individual pieces per bone and season with salt and pepper. Heat clarified butter in a large pot or roasting pan. First, brown the ribs well on all sides and then remove them. Then add the white cabbage and fry until well browned. If necessary, add several layers and season with salt and pepper. Finally, fry the potatoes for about 5 minutes. At the end of the final roasting, deglaze with half of the vegetable stock. Add the spices and stir. Now add the ribs and the remaining vegetable stock and braise, covered (at about 150 degrees Celsius) for 1 hour. If necessary, in the oven, otherwise stir occasionally. Tips: Patiently browning the white cabbage results in a much stronger flavor, similar to the outside of cabbage rolls. If using whole caraway seeds, these can easily be removed after browning. It is best to cook in the oven at 150 °C fan-assisted, just turn it off at the end and let it marinate well.