The World’s Best Cabbage
Print Recipe
A hearty cabbage dish with ribs, seasoned and slow-cooked to perfection.
Course
Side Dish
Cuisine 
Ingredients
- 600-800 g white cabbage
- 700 g ribs (or more) pork shank can also be used
- 1 large onion
- 2 tart apples
- 1 small jar of homemade apple jelly
- 1 glass of dry white wine
- 3 tablespoons sugar preferably brown
- salt
- pepper
Instructions
- Season the Ribs: Three days before cooking, rub the ribs generously with coarse salt and pepper. Place them on a plate in the refrigerator, covered with foil.
- Prepare the Cabbage Mixture: Four to five hours before eating, set a large Teflon pan with a lid on medium heat. Add the sugar and allow it to caramelize. Add the finely sliced onion. When the onion starts to colour, add the finely shredded cabbage (including the finely chopped stalk, which has extra flavour!). Mix everything and let it simmer for 20 minutes under the lid.
- Add the Apples: Peel and core the apples, cut them into cubes, and mix them with the cabbage. Allow the mixture to simmer for an additional 20 minutes.
- Prepare the Rømertopf: Place the ribs in a Rømertopf (a type of clay pot), pour the cabbage mixture over it, and spread the jelly over everything.
- Add the Wine: In the pan, heat the wine with a little water until it reaches boiling point, then pour it over the cabbage.
- Bake: Place the covered Rømertopf in a preheated oven at 150°C (300°F) for at least 3 hours.
- Serve and Enjoy: Your delicious cabbage dish is ready to be served.