• 3½ to 4 pounds country-style pork ribs
• Coarse salt and freshly ground black pepper
• 2 tablespoons Dierbergs olive oil
• 1 bag (24 ounces) baby Dutch yellow potatoes
• 1 bag (16 ounces) carrots, peeled and cut into 1-inch pieces
• 1½ cups coarsely chopped onion
• 1 medium head cabbage (about 3 pounds), halved and each half quartered
• 2 bottles (12 ounces each) hard cider
• 2 cartons (8.25 ounces each) chicken stock
• 2 tablespoons coarse ground mustard
• 1 teaspoon caraway seed
• 1 teaspoon fennel seed

Season pork ribs with salt and pepper.

 

In Dutch oven, heat olive oil over medium-high heat; cook ribs in batches until browned, about 10 minutes per side.

 

Add potatoes, carrot, and onion. Place cabbage on top; season with salt and pepper.

 

In 2-quart batter bowl, whisk together hard cider, stock, mustard, and seeds. Pour over cabbage, cover, and bake in 325°F. oven until meat is very tender, about 2 hours.

Servings: 10
Serving Size: Per Serving

Per Serving
Calories: 303
Cholesterol: 69 mg
Fat: 8 g
Sodium: 300 mg
Carbohydrates: 29 g
Protein: 24 g
Fiber:
Saturated Fat: 2 g