Pork ribs stewed with cabbage in a slow cooker is a hearty home-cooked dish, a nutritious and complete lunch for those who love to eat well! During long-term cooking, pork ribs become very soft, the meat easily slides off the bone and literally melts in your mouth. White cabbage, soaked in meat juices and the aromas of additional ingredients (onions, carrots, garlic), also turns out very tasty, soft, ideally complements pork ribs and serves as a side dish for them at the same time! This dish should be served hot, 10-15 minutes after cooking! This recipe used a Polaris PMC 0517AD multicooker, device power 860 W, bowl volume 5 liters.

Pork ribs

Purple onion

Dried coriander

White cabbage

Tomato paste

To prepare pork ribs stewed with cabbage in a slow cooker, we will need the following ingredients: pork ribs, white cabbage, tomato paste, carrots, onions or purple onions, garlic, water, salt, coriander.

Cut the pork ribs into pieces containing one rib bone.

Place the pork ribs into the multicooker bowl. Close the lid and turn on the “Frying” mode for 30 minutes.

15 minutes after turning on the multicooker, the pork ribs became golden brown and released a sufficient amount of fat. During frying, they need to be turned over from time to time.

Add carrots cut into strips and onion cut into thin half rings to the pork ribs.

Continue frying the ribs with vegetables for the remaining 15 minutes.

After the multicooker signal about the end of the set mode, pour hot boiled water into the bowl, add salt and coriander, close the multicooker lid and turn on the “Stew” mode for 1 hour.

After 30 minutes, open the lid.

Add shredded white cabbage to the pork ribs.

Add tomato paste after the cabbage. Mix the contents of the multicooker bowl, close the lid and continue simmering for the remaining 30 minutes. During this time, mix the cabbage with pork ribs several times.

After the multicooker signal, add chopped garlic to the bowl. Stir and turn off the multicooker.

Pork ribs stewed with cabbage in a slow cooker are ready! Serve hot ribs with cabbage as a second course for lunch!

In addition to the ribs with cabbage, serve garlic or tomato sauce, salted tomatoes or cucumbers! Bon appetit!

Stewed cabbage with pork ribs is a universal dish because it can be served for lunch or dinner on weekdays, or as a treat for guests. It all depends on how and what products were used for preparation.

We offer several recipes that will decorate your table during a small family celebration or simply diversify your everyday menu.

Step by step recipe

Pork ribs and white cabbage go perfectly together. At the same time, this tasty, juicy, aromatic dish is not too high in calories, so it will fit seamlessly into your daily menu.

How to cook stewed cabbage with pork ribs:

If necessary, you can add no more than half a glass of water to prevent the cabbage from burning.

Braised cabbage with smoked ribs

This option for preparing white cabbage with smoked ribs will appeal to everyone without exception. Smoked meats, coupled with seasonings, will give stewed vegetables a piquant note and improve the taste.

What you will need:

smoked ribs - 0.5 kg;
cabbage - half a large head of cabbage or one small one;
onion – 1 large;
tomatoes - 2 medium fruits;
sunflower oil – 2 tbsp. l;
cumin - a small pinch;
salt – 2 tsp;
fresh garlic – 1 clove;
favorite greens – 1 bunch (you can get by with one dill);
allspice - to taste.

Preparation: 1 hour.

Calorie content: 250 Kcal.

How to cook:

Divide the ribs to form portions;
Heat oil in a pan and fry the ribs. 5 minutes is enough;
Add diced onion to the ribs;
When the onion is fried until translucent, add the diced tomatoes. The skin can be removed if desired;
Fry vegetables and meat for another 10 minutes;
Place shredded cabbage, add salt and seasonings. Fry over high heat for about five minutes;
Reduce heat to low and simmer until cabbage is done;
About five minutes before readiness, add chopped garlic and herbs.

To prevent the dish from burning, it must be stirred frequently. Can be served with sour cream.

Beef ribs with sauerkraut

A tasty, budget-friendly dish that is also easy to prepare. What else does a housewife need?

What you will need:

sauerkraut – 300 g;
beef ribs – 500 g;
iodized salt - to taste;
allspice - to taste;
potatoes - 3 medium tubers;
Sunflower oil – 2 tbsp.

Cooking: 1.5 hours.

Calorie content: 133 Kcal.

How to cook stewed sauerkraut with beef ribs:

Rinse and dry the chopped ribs;
Heat the oil and fry the ribs until golden brown. The flame is intense;
Cut the potatoes into slices;
Add cabbage with juice and potatoes to the meat;
Fry the vegetables a little;
Add seasonings;
If there is not enough juice and the food may burn, then you can add a third of a glass of water;
Simmer everything over low heat in a sealed container for 40 minutes.

If you want to diversify the taste, you can add ketchup and sour cream a couple of minutes before the end of cooking. This dressing will give the dish an interesting note.

Stewed cabbage with ribs in a slow cooker

Another variation of stewed white cabbage with ribs would be to cook the dish in a slow cooker. Here the vegetables and meat will turn out soft and aromatic.

What you will need (4 liter bowl):

any ribs – 600 - 800 g;
cabbage forks - 0.5 kg;
medium carrots - 1 piece;
onions - 1 onion;
tomato – 1 tbsp;
cumin - half a teaspoon;
salt – 2 tsp;
water – 1/3 cup;
paprika - a pinch.

Cooking: 1.5 hours.

Calorie content: 153.4 Kcal.

How to cook:

Chop the meat, rinse and dry;
Peel and cut vegetables into strips;
Pour oil into the multicooker bowl, place meat, onions and carrots on top;
Leave in the “baking” mode for 30 minutes, remembering to stir;
At the end of the program, add the spice mixture to the bowl;
Dilute tomato paste in water and pour into a bowl with food;
Lay out the cabbage, set the stewing program for 1 hour;
After notification that cooking is complete, add chopped garlic and mix everything.

Chef's tricks

There are a lot of cooking options, as well as compositions of dishes with cabbage and ribs. Use your imagination and select combinations and cooking methods that will suit you and your loved ones. However, don’t forget about some little things that will help you avoid spoiling your food:

If you cook meat with sauerkraut, try to see if it is too sour. If the cabbage is very salty, it is better to soak it in water for 10 or 20 minutes before cooking. The soaking time depends on how salty the product is;
Cooking mature cabbage also requires little preparation. To keep the vegetable soft and juicy, season it with salt for a couple of minutes;
ribs with lard, especially pork, can be fried without oil so that the dish does not turn out too greasy.

Hi all! Today I will cook for you ribs (brisket) with cabbage, the recipe for this second dish is very simple and well-known to many, I will complicate the task and cook bigus - pork ribs in a slow cooker with sauerkraut.

In a stewed rib dish with sauerkraut, you can use pork, beef or lamb ribs; in order to diversify this recipe, you can add other ingredients to it, such as: mushrooms, potatoes, tomatoes, wine, various spices. But bigus can be prepared with the addition of fresh cabbage, with chicken, pork, smoked ribs, sausage, and sausages.

As you know, pork ribs are a very high-calorie product, so I will not use any fat to prepare them.

Pork ribs in a slow cooker with cabbage

For the recipe for braised ribs you will need:

Pork ribs or meat brisket – 700 g,
Sauerkraut – 2 cups,
Carrots – 1 large,
Onions – 2 pcs.,
Salt, pepper, other spices - to taste.

How to cook ribs with cabbage in a slow cooker

Video recipe from the YouTube channel from the Home Restaurant:

Sauerkraut with smoked ribs

Time: 110 min.

Servings: 8-10

Difficulty: 3 out of 5

Recipe for stewed cabbage with smoked pork ribs in a slow cooker

Smoked ribs will make any dish more satisfying and tasty. This meat product allows you to prepare food with a unique light smoky flavor. I recommend trying stewed cabbage with ribs in a slow cooker.

Cabbage is a very affordable healthy vegetable. It contains very few calories and a lot of nutrients (vitamins, minerals, trace elements). The presence of coarse fiber in cabbage allows you to gently cleanse the intestinal walls of waste and toxins.

Cabbage juice is very useful, which is often combined with other vegetable juices (carrot, beet, celery juice). This cocktail is recommended for postoperative patients to drink in order to quickly replenish their strength and recover without overloading the body with heavy food.

It is impossible not to mention the rich variety of cabbage varieties. Relatives of white cabbage are kohlrabi, Beijing, cauliflower, broccoli, Savoy, red, Brussels sprouts. Of all this army, broccoli is considered the healthiest, because it is not for nothing that it is recommended for children from 6 months. By the way, all the vitamins are almost completely preserved if you steam it in a slow cooker.

The variety of dishes with cabbage is also amazing. Soups, borscht, fresh salads, cutlets, cabbage rolls, and pie filling are prepared with it. It turns out especially tasty in a slow cooker, because... The miracle saucepan is ideal for stewing. Even food stewed in the notorious clay pots cannot be compared.

In order to reveal the delicious taste of smoked meat and fully convey it to the rest of the ingredients of the dish, it is necessary to take into account some nuances.

To cook the first course with smoked meat, you must add a small amount of herbs to the broth. To make the broth richer, the smoked meats should be boiled for only 35-40 minutes. But if you don’t have time, you don’t have to bother with the broth, because smoked meat is initially ready for use. It is enough to boil it for about 10 minutes and then send the remaining components of the dish.

Not everyone knows that smoked pork ribs are very fond of sauces. This makes the meat tender and juicy, slightly changing its usual taste.

When preparing stewed vegetables, pork ribs should always be added at the beginning of cooking. This way the vegetables will be more saturated with the piquant taste of smoked meats.

Smoked meats and cabbage are an excellent tandem; they go together just perfectly. Vegetables are saturated with the aromas of meat, and the dish only benefits from this. A huge plus of this recipe is that it is quite easy to prepare. All you have to do is prepare all the ingredients, load them, press the “Start” button, and then cook the stewed cabbage in the slow cooker yourself.

Ingredients:

Smoked ribs	- 800 gr.
Cabbage	- 600 gr.
Sweet pepper	- 1 PC.
Carrot	- 1 PC.
Onion	- 1 PC.
Potato	- 2-3 tubers
Vegetable oil	- 4-5 tbsp. l.
Sugar	- 1 tsp.
Tomato paste	- 1 tbsp. l.
Cold water	- 1 tbsp.
Salt	- taste
Pepper	- taste
Bay leaf	- 2 pcs.

Cooking process

Step 1

First, we prepare the ingredients for the vegetable bed. Wash the carrots, peel them, and grate them on a coarse grater. Peel the onion and cut into large cubes. Core the bell pepper and cut into cubes.

Step 2

Pour vegetable oil into the bottom of the multicooker bowl, heat it, setting the “Frying” program. Place the vegetables and fry, stirring with the lid open.

Step 3

In the meantime, peel the cabbage from the top leaves (there are often fragments of soil on them) and chop them coarsely. Jeweler's precision is not needed here.

Step 4

To the softened, browned vegetables in the slow cooker, add tomato paste, a spoonful of granulated sugar, and spices. Stir everything well and simmer a little. Instead of tomato paste, you can use fresh tomatoes, grated without skin.

Step 5

Place pork ribs on a bed of vegetables. Here you need to be extremely careful not to scratch the coating of the bowl. After holding the meat on one side for a while, turn the ribs over to the other. We do this so that the vegetables are better saturated with the smoked ribs. At this stage, turn off the heat.

Step 6

Now add all the cabbage, distributing it in an even layer. If desired, you can add some potatoes. It needs to be peeled and cut into medium cubes.

Step 7

Add bay leaf, salt, pour a glass of water (vegetables will provide the rest of the liquid). We activate the “Extinguishing” program for 90 minutes, close the lid and wait for the final signal.

When the stewed cabbage is ready, you can remove the bones from the ribs. This will make it more convenient to eat, or you can leave it as is. Place the cabbage with smoked ribs in a large dish, sprinkle with chopped herbs and serve. There is no need to serve this cabbage as a side dish.

Bon appetit everyone!

Watch another version of this dish in the video below:

Ingredients:

pork ribs – 1 kg
onions – 2 medium heads
white cabbage – 1 kg
carrots – 2 pcs.
tomato paste – 1 tbsp.
garlic – 2 cloves
ground sweet paprika – 1 tsp.
cumin - a generous pinch
Adyghe salt to taste

No matter how much they talk about the importance of a healthy diet, that as you age you need to eat less fatty and cholesterol-rich foods, meat dishes still have a huge number of fans. And this is understandable, given their amazing taste. By the way, from time to time I also don’t mind treating myself and my family to something tasty. Today it will be stewed cabbage with ribs in a slow cooker.

Cooking method

So, all the ingredients have been collected, let’s move on to preparing stewed cabbage with ribs in a slow cooker.
First of all, I wash the ribs, dry them with a paper towel and cut them into portions (1 rib per piece).
I peel and cut the onion into half rings and the carrots into strips.
I place the ribs with vegetables in the multicooker bowl, turn on the “baking” mode and bake for 30 minutes, setting the temperature to 120 degrees.
If your multicooker has high power, and there is a risk that something will burn during the baking process, then you can use the “stew” mode, but the processing time will have to be increased to 50-60 minutes. Or cook for the same half hour in the alternative “frying” mode.
During the entire duration of the set program, I open the multicooker once in order to mix its contents.
After the time has passed, after the sound signal, I open the lid of the multicooker, salt the ribs, add shredded cabbage, add sweet ground paprika, cumin, tomato paste, add a little water (no more than 1/3 cup, or you can simplify the task and immediately dilute the tomato paste in water), season it with salt again and, closing the lid, turn on the “simmer” mode.
My multicooker automatically sets the time to 1 hour - and this is quite enough to cook pork ribs with cabbage in a multicooker. After half an hour, you can come back and mix the cabbage with the meat.
As soon as the multicooker notifies you that the stewing has ended, I add chopped garlic to the finished dish, mix gently again and turn off the multicooker (you can leave it on “heat” if you plan to serve later).

That's it, the appetizing, aromatic and very tasty stewed cabbage with ribs in a slow cooker is ready! As a rule, I offer such a hearty dish to my household for lunch. I also serve them with pickles or fresh vegetables. Bon appetit!