Crockpot Ribs And Cabbage
Serving Size / Yield
- 2 T. olive oil
- 4 cloves garlic, peeled and crushed
- 2 dried red chilies
- 4 lbs. spareribs, cut into individual ribs, excess fat removed
- salt and pepper to taste
- 3 bay leaves
- 1 head cabbage, cored and shredded
- 1 C. dry white wine
Put olive oil in a large, deep skillet, and turn heat to high. Add garlic and chilies. When garlic and chilies sizzle, add ribs with the meatier side down; sprinkle with salt and pepper, and add bay leaves. Cook for about 10 minutes, adjusting heat so the meat browns. Turn ribs, and brown again. When browned, remove ribs to a plate.
Pour off excess fat, and add cabbage and some more salt and pepper. Cook, stirring occasionally, until cabbage browns. Add wine, and stir. Return ribs to crockpot, adjust heat, then cover.
Check occasionally to be sure the mixture does not dry out. When ribs are tender and cabbage is very soft, uncover. Serve and enjoy.