1. Heat oil in Dutch oven until hot. Cook pork spareribs, a few pieces at a time, over medium heat until brown on all sides, about 15 minutes; drain fat. 2. Add onion, carrot, bouillon, salt, caraway seed, 1/4 teaspoon pepper and the bay leaf. Pour water and vinegar over pork mixture. 3. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours. 4. Add cabbage; sprinkle with pepper. Cover and simmer until cabbage is tender, about 15 minutes. 5. Remove bay leaf. Arrange spareribs and vegetables on serving platter. 6. Garnish with minced parsley if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
