Maude Emhoff, Stafford Springs, Conn.
Watch the heat carefully, lowering it as necessary. Do not let the casserole boil, or the pork ribs will toughen.
Ingredients
1 large red cabbage, cored and shredded
2 pounds country pork ribs
About 8 whole cloves
2 tablespoons olive oil
1 large onion, chopped
1 large ripe tomato, diced
1 tart apple, cored and diced
1 cup diced celery
2 bay leaves
1 tablespoon red-wine or cider vinegar
1 teaspoon sugar
Salt and pepper, to taste
Boiled potatoes (for serving), optional
Directions
1. Blanch the cabbage in boiling water. Set aside.
2. Insert 2 whole cloves into each of the ribs. Place the olive oil in a heavy pot over medium heat; brown the ribs, about 6 minutes per side. Remove ribs to a plate. Reduce heat to low; add the onion and cook, stirring occasionally, about 12 minutes. Return ribs to the pot.
3. Add reserved cabbage, tomato, apple, celery, bay leaves, vinegar, sugar, salt and pepper. Cook, partially covered, over medium heat for 15 minutes. Uncover and cook over medium-low heat, stirring occasionally, until meat is tender, about 1 to 1 1/2 hours more, making sure the meat does not stick to the bottom of the pot and the cabbage covers the meat. Serve immediately with potatoes, if desired.
