Ribs with young cabbage and mushrooms
4 servings
60 minutes
Ribs with young cabbage and mushrooms is a dish inspired by Italian cuisine, where juicy meat gains a rich flavor thanks to the harmony of vegetables and spices. Tender cabbage, onion, and mushrooms create a base rich in aromas, while spicy tomato sauce adds zest. Baking in the oven allows the ribs to soak up the juices of the vegetables, preserving their juiciness and tenderness. This dish is perfect for cozy family dinners where simplicity of preparation meets rich flavor. It is best served with soft white bread or baked potatoes to highlight its depth. In Italy, such recipes are valued for their rustic simplicity and richness, making them popular among gourmets and lovers of hearty home cooking.
1
Preparing a vegetable cushion on a baking sheet. Slice the onion into half rings and layer it on the baking sheet. A glass baking sheet is preferable. You can press the onion slightly and add some salt to taste.
- Onion: 2 heads
- Onion: 2 heads
- Onion: 2 heads
2
Next, add the cabbage ball. Shred the cabbage like for a salad and place it on the baking sheet after lightly squeezing.
- Young cabbage: 0.5 head
3
Next are the canned champignons. They are also sliced into half-rings and layered.
- Canned champignons: 150 g
4
Everything is covered with a spicy tomato sauce. But don't overdo it... everyone can cook to their taste.
- Spicy tomato sauce: 70 g
5
Preparing pork ribs. The ribs are soaked, washed, and dried. In my opinion... the simpler, the tastier. So I didn't come up with anything to marinate them in. Just salt, pepper, and you can add a little sugar.
- Pork ribs: 500 g
- Pork ribs: 500 g
- Pork ribs: 500 g
6
Next, the ribs are placed on a vegetable bed. A glass of water is poured on top. It is placed in the oven at a temperature of 180–200 degrees. It cooks for 50–70 minutes.
- Water: 250 ml