Braised Spareribs with Cabbage, Root Vegetables, and Caraway

Name: Braised Spareribs with Cabbage, Root Vegetables, and Caraway
Yield: makes 4 to 6 servings
Ingredients: 3 to 4 pounds spareribs, cut into individual ribs, excess fat removed; 2 tablespoons butter or extra virgin olive oil; 1 large onion, sliced; 2 medium carrots, roughly chopped; 2 celery stalks, roughly chopped; 1 small head of green or Savoy cabbage, about 1 1/2 pounds, cored and shredded; 1/2 pound parsnips, peeled and roughly chopped; 1/2 pound waxy potatoes, peeled and halved or quartered (the chunks should be large); 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried; 1 tablespoon caraway seeds; Salt and black pepper to taste; Chopped fresh parsley or celery leaves for garnish

December 14, 2011

A big rustic one-pot meal. Easily expanded with the addition of more vegetables. Serve with a salad for contrast, and some bread or rice if you like. Other cuts of meat you can use here: short ribs, oxtail, or veal shanks.

Recipe notes

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