Cured spare ribs on a bed of creamed cabbage
Serves 4–6
Ingredients:
For the ribs:
1 onion
100 g smoked bacon
1 apple
1 tbsp oil
800 g sauerkraut
1 bay leaf
150 ml single cream
150 ml double cream
1 tbsp honey
1 tsp ground pepper
3.2 kg cured spare ribs (from a
good butcher)
For the breadcrumb garnish:
1
/
2
a bunch of marjoram
100 g butter
Zest of 1 unwaxed lemon
4–5 tbsp breadcrumbs
Method:
1. Peel and finely dice the onion. Finely dice
the bacon. Peel, core and grate the apples.
2. Sauté the bacon in oil in a pan. Add the
onions, and continue to fry. Stir in the
sauerkraut, bay leaf, single and double
cream, and the grated apple, and spread the
mixture into 2 solid containers.
3. Mix the honey with some water and the
pepper. Separate the ribs, and coat each one
with some of the honey mixture. Arrange the
ribs on top of the cabbage, and cook for 20–
25 minutes at 100°C.
4. Wash the marjoram, strip the leaves from the
stalks and chop. Melt the butter in a pan
until it foams, and sauté the lemon zest,
breadcrumbs and marjoram until light
brown.
5. Place some cabbage on each serving plate,
and arrange the rips on top. Scatter the
marjoram breadcrumbs over. Serve with
boiled potatoes if you wish.
147
Tip
Sauerkraut is made from very finely
sliced white cabbage which is
fermented in salt. This produces lactic
acid, which make the cabbage very
easy to digest. Sauerkraut is low in
calories and high in fibre.
