BRAISED SPARERIBS WITH CABBAGE, ROOT VEGETABLES, AND CARAWAY

Braised Spareribs with Cabbage, Root Vegetables, and Caraway image

Yield makes 4 to 6 servings

Number Of Ingredients 12

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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

Steps:

Put the spareribs in a pot with water to cover and bring to a boil. Simmer while you prepare the other ingredients.
Put the butter in a large flameproof casserole with a lid and place it over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the carrots, celery, cabbage, parsnips, potatoes, thyme, caraway, salt, and pepper and cook, stirring occasionally, until the cabbage begins to wilt, about 5 minutes.
Remove the ribs and nestle them in the cabbage as well as you can. Add about 2 cups of the rib-cooking liquid and bring to a boil. Cover and adjust the heat so the mixture simmers steadily. Cook for about an hour, then check; stir carefully