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Cabbage and Sparerib Soup

1 teaspoon caraway seeds
1 teaspoon paprika
2 teaspoons dry mustard
1 tablespoon dark brown sugar
Salt
Pinch cayenne pepper
1 1/4 pounds pork spareribs (about 8 ribs or  1/2 rack)
1 head garlic, peeled, cloves crushed
Vegetable spray
6 cups rich chicken stock
2 cups diced yellow onions
6 generous cups green cabbage in 1-inch dice
 1/2 teaspoon freshly ground black pepper
2 teaspoons chopped parsley for garnish.

1. In a spice grinder process caraway seeds, paprika and mustard until fine. Turn into
a bowl with brown sugar, 1 teaspoon salt and the cayenne; fluff with fingertips.

2. Dry ribs well with paper towels, and rub both sides with spices and crushed garlic.
Place ribs on a small rack or plate, cover with plastic wrap, and refrigerate at least
6 hours or overnight.

3. Adjust oven rack to lowest position, and heat oven to 425 degrees. Spray a sheet
pan lightly with vegetable spray. Brush garlic cloves from ribs, place ribs in a sheet
pan, and roast until a deep golden brown, about 30 minutes. Remove from oven.

4. Transfer ribs to a 5-quart Dutch oven; pour rendered fat (about 2 tablespoons)
from sheet pan into a large heavy skillet, and set aside. Place sheet pan on 2 burners
over high heat, add 1 cup water, and stir with a wooden spoon to dislodge browned
bits. Pour deglazing liquid and stock into Dutch oven, cover, and bring to simmer
over medium-high heat. Reduce heat to low, and simmer gently until ribs are tender,
turning occasionally, about 1 1/2 hours. Remove ribs from broth, and cool slightly.

5. While ribs simmer, sauté onions and cabbage in a skillet over medium-high heat,
stirring frequently, until lightly browned, about 20 minutes. Add 1 teaspoon salt and
the black pepper; stir to combine. Set aside.

6. Pull pork off bones, trim off bits of cartilage, and dice meat. Discard bones. Return
meat to soup base, add cabbage and onions, and simmer about 15 minutes. Serve,
garnished with parsley.