John Myers
Thick Rib with Apple Red Cabbage and Dumplings in Red Wine Sauce
The perfect thick rib with apple red cabbage and dumplings in red wine sauce recipe with a picture and simple step-by-step instructions.
- 125 g Clarified butter
- 1 kg Onion rings
- 1 kg Thick rib
- 1 Salt and pepper from the mill
- 3 Grated garlic
- 1 Red peppers cut into slices
- Green peppers cut into slices
- 5 size Sliced mushrooms
- 1 glass Red cabbage canned drained
- 1 Apple boskop
- 0,5 Cup Dry red wine
- 6 Half and half potato dumplings
- First fry the onion in the hot fat until it is golden yellow. Then take the onions out again and put the seasoned ribs in it and fry them well on all sides. When the roast is already brown, add the onions again, gradually fill up with water and let them stew. Add the pressed or grated garlic,
- After about 60 minutes add the peppers and simmer for another 10 minutes. Then add the mushrooms and simmer again. All together about 1 1/2 hours.
- When the meat is done, remove it and sift the sauce. Set the vegetables aside while they are hot and keep them warm. Now pour red wine over the sauce. Stir in with sauce thickener (dark) and season and season to taste.
- Now cut the meat (detached from the bone) into slices and place in the sauce. In the meantime the dumplings and the apple red cabbage are ready. I still rub a sour apple with the red cabbage from the glass.
- Pour the sauce over the dumplings and meat and arrange the red cabbage and vegetables on a plate.
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