Recipe: Short Ribs With Cabbage 🍖🥬
Description:
Looking for a hearty and comforting dish to warm up those chilly evenings? Look no further than this tantalizing recipe for Short Ribs With Cabbage! Inspired by a Polish dinner suggestion from Ethnicgrocers.com, this dish is a true winner that’s sure to earn a spot on your “must-try” list. Bursting with rich flavors and tender meat, it’s the perfect meal for cozy gatherings or weeknight dinners. With just the right balance of meaty goodness and wholesome veggies, this one-dish wonder is a guaranteed crowd-pleaser!
- Cook Time: 2 hours
- Prep Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Servings: 6-8
- Rating: ⭐⭐⭐⭐⭐ (based on 3 reviews)
Ingredients:
- 2 tablespoons olive oil
- 4 short ribs of beef
- Kosher salt, to taste
- Sea salt, to taste
- Black pepper, to taste
- 1 cup beef broth
- 2 teaspoons dry mustard
- 1/2 cup red wine vinegar
- 1/2 teaspoon dried oregano
- 1 onion, chopped
- 1 head cabbage, cut into wedges
Instructions:
| Step | Instruction | Time |
|---|---|---|
| 1 | Heat olive oil in a large, heavy pot over medium heat. | – |
| 2 | Add the short ribs to the pot and brown them on all sides, ensuring they develop a rich, golden crust. | About 10 mins |
| 3 | Season the short ribs generously with kosher salt, sea salt, and black pepper. | – |
| 4 | Pour in the beef broth, then add the dry mustard, red wine vinegar, dried oregano, and chopped onion. Stir well to combine. | – |
| 5 | Cover the pot and reduce the heat to low. Let the ribs simmer gently for 1 to 1 1/2 hours, or until they are tender and succulent. | 1-1 1/2 hours |
| 6 | Once the ribs are fork-tender, add the cabbage wedges to the pot, nestling them in among the meat. | – |
| 7 | Cover the pot again and continue to simmer until the cabbage is tender, about 20 minutes. | About 20 mins |
Serving Suggestions:
- Serve these delectable short ribs and cabbage hot from the pot, garnished with freshly chopped parsley for a burst of freshness.
- Pair this hearty dish with creamy mashed potatoes or crusty bread to soak up all the flavorful juices.
- For a complete Polish-inspired meal, serve alongside traditional pierogi or boiled potatoes with dill butter.
Nutritional Information (per serving):
- Calories: 1265.8
- Fat: 114.6g
- Saturated Fat: 48.4g
- Cholesterol: 229.8mg
- Sodium: 326.5mg
- Carbohydrates: 10.2g
- Fiber: 4.1g
- Sugar: 5.4g
- Protein: 46.3g
Keywords:
Vegetable, Meat, Polish, European, Potluck, Winter, Weeknight, Oven, Stove Top, Easy, Less than 4 Hours
Recipe Notes:
- For extra depth of flavor, you can sear the short ribs in batches to ensure they brown evenly without overcrowding the pot.
- Feel free to customize the seasoning to suit your taste preferences, adding herbs like thyme or bay leaves for a fragrant twist.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer-term enjoyment. Simply reheat gently on the stovetop or in the oven before serving.
