Baked Ribs with Cabbage

Ingredients

• 1.5 cm fresh ginger
• 1 tsp curry powder
• Salt
• pepper (ground)
• 3 tbsp germination oil
• 1.5 kg pre‑cooked pork ribs
• 400 g white cabbage
• 400 g savoy cabbage
• 2 vegetable onions
• 2 tbsp plant oil
• 150 ml dry white wine
• 1 tsp Caraway seeds
• 1 bay leaf
• 2 allspice berries
• 350 ml vegetable broth
• 20 g clarified butter
• 2 tbsp fresh herb leaves (for garnish)

Instructions

1. 1.

   For the marination, peel and finely grate the ginger, then mix with curry powder, salt, pepper and oil. Wash the ribs, pat dry, separate into individual ribs and brush all sides with the mixture. Cover and refrigerate for 30 minutes. Meanwhile clean the cabbage, wash it, remove tough stems and cut into thin strips. Peel the onions, halve them and slice into strips as well. Heat oil in a roasting pan and sauté onions with cabbage for 2‑3 minutes while stirring. Deglaze with wine, add spices and pour in broth.

2. 2.

   Cover and simmer the cabbage over medium heat for 40‑45 minutes until tender. In a separate pan melt clarified butter and sear each rib on all sides until crisp. Reduce heat and cook ribs for an additional 4 minutes, turning occasionally. Taste the cabbage again, arrange it in a roasting pan, place the ribs on top, garnish with fresh herb leaves and serve.