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- Ingredients
- 1 lb. thinly sliced cabbage
- 3 chopped scallions
- 3 eggs
- 1 Tbsp. Dijon mustard
- Salt and pepper
- 2/3 cup gluten-free flour, or regular all-purpose flour
- 1 tsp. baking powder
- Olive oil
- Shredded cheese (optional)
In a very large bowl, mix together the cabbage and scallions. In a separate small bowl, whisk together eggs, Dijon, and salt and pepper. Stir the egg mixture into the cabbage mixture until the cabbage is well coated. Sprinkle flour and baking powder over the top of the cabbage and stir until well mixed.
Heat a skillet (12″ with a sloped edge is best) over medium heat and pour a couple tablespoons of olive oil into it. Swirl the oil so it coats the sides as much as possible. Place the cabbage mixture into the skillet and press it down. Reduce heat to low and cover skillet. Let it cook for 15 minutes. Lift cover and see if the bottom is brown and comes away from the skillet easily. If yes, flip the skillet upside down so that the cabbage slides onto a plate. If it’s not ready, then cover it back up and wait for it to brown and come away from the pan. Swazz a bit more olive oil into the skillet. Heat it and then slide the cabbage into the skillet, uncooked side down. If you’re using cheese, sprinkle it over the cooked top. Cover. Let it cook another 15 minutes. Check that the cabbage is cooked through. Remove from skillet and serve.
NOTES: This smells so good while cooking! It’s a quick and easy dish coming from Irina Macri at Cooked & Loved. I have made this using both green and red cabbage. Irina includes a recipe for a sour cream dill sauce to use as a topping. Tonight I’m roasting a salmon, so I’m going to try the sauce on my salmon.
My husband and I were traveling by car through Germany’s black forest back in the late 1980s when we stopped to eat dinner at a restaurant. Neither of us speak German, although I did learn two phrases before leaving that stood us in good stead for the entire trip. “Two beers, please!” and “Do you have a double room available, with a shower?” Anyway, being in a small town where English was not spoken often and in our own desire to be adventurous, we pointed at two menu items and ordered. The place was packed with people, it had a very homey atmosphere with a lot of noise. The waitress brought my food and then had to return with my husband’s because it was a platter of pork ribs piled about a foot high. I kid you not. A man entering the restaurant at that moment said a few words to my husband in a very loud voice and then patted him on the back. We have no idea what he said, but the meaning was clear. Man up! My husband did eat the whole thing. It was that good.
This may well be my favorite dish. I think it’s the bread crumbs sprinkled on the ribs that adds that perfect texture. The recipe comes from Sunset Magazine’s November 1990 issue. I often make my own sauerkraut and the flavors are sublime. If you don’t have homemade sauerkraut, then the next best is the kind found in plastic bags in the deli section of the grocery. Next best is the chilled kind found in the cooler. As a last resort go ahead and use the canned found on the shelf. Sauerkraut is cabbage cured with salt. That’s it.
I usually serve this dish with spaetzle and a dark pumpernickel bread. Since there are only two of us, I didn’t include any sides. I’ll demonstrate spaetzle in another post one day.
Home made sauerkraut. Yummy. The amount called for in the recipe does not have to be exact, anything close will do. Pour 1 large can (27 oz) sauerkraut, drained, into a colander and rinse with cool running water; let drain.
In a roasting pan about 10×14”, mix together:
4 cups shredded red cabbage
1Tbsp. hot or sweet Hungarian paprika, or regular (domestic) paprika
4 cloves garlic, minced or pressed
1 can (14-½ oz.) stewed tomatoes
sauerkraut
Mix together and spread in an even layer.
Lay 3 pounds baby back pork ribs on sauerkraut mixture, curved side up;
sprinkle meat evenly with pepper and about 2 teaspoons paprika. Tightly cover pan with foil. Bake in 375 degree oven for 1½ hours.
Mix together 2 teaspoons paprika and bread crumbs.
Remove foil from ribs.
Turn the ribs over.
Sprinkle with bread crumbs/paprika.
Bake, uncovered, until meat is very tender when pierced and crumbs are brown, about 20 minutes longer.
Transfer baby back ribs to a platter and spoon sauerkraut mixture into a bowl. Cut ribs apart and serve with sauerkraut. Makes 4 servings.
Baby Back Ribs with Sauerkraut
1 large can (27 oz) sauerkraut, drained
4 cups shredded red cabbage
About 3 Tbsp. hot or sweet Hungarian paprika, or regular (domestic) paprika
4 cloves garlic, minced or pressed
1 can (14-½ oz.) stewed tomatoes
3# pork baby back ribs
½ tsp. pepper
1/3 cup fine dry bread crumbs
Pour sauerkraut into a colander and rinse with cool running water; let drain. In a roasting pan about 10×14”, mix together sauerkraut, cabbage, 1 Tbsp. paprika, garlic, and tomatoes; spread in an even layer. Lay ribs on sauerkraut mixture, curved side up; sprinkle meat evenly with pepper and about 2 teaspoons paprika. Tightly cover pan with foil. Bake in 375 degree oven for 1½ hours.
Mix together 2 teaspoons paprika and bread crumbs. Remove foil, turn ribs over, and sprinkle with paprika mixture.
Bake, uncovered, until meat is very tender when pierced and crumbs are brown, about 20 minutes longer.
Transfer baby back ribs to a platter and spoon sauerkraut mixture into a bowl. Cut ribs apart and serve with sauerkraut. Makes 4 servings.
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