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SPARE RIBS AND CABBAGE | |
3 lbs. spare ribs (pork) 2 sm. heads savoy cabbage 1 diced onion 1 diced carrot 1/4 diced celery root 1 diced parsley root Salt and pepper (pinch of each) 2 tsp. flour 1 tbsp. butter 1/2 bouillon cube (optional) Cover meat with cold water. Bring to simmer, remove scum. Simmer uncovered 1/2 hour. Quarter cabbage and parboil in salted water; drain. Add diced onion and vegetables to meat. Season to taste and continue simmering ribs and other ingredients in tightly covered pot about 1 hour or until ribs are tender. Melt butter and blend in flour, dilute with a little of the meat stock. Discard vegetables before adding butter and flour. Pour over meat and cabbage and simmer 1/2 hour more. Serves 4-5. |
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