- 1 large red cabbage, cored and shredded
- 2 pounds country pork ribs
- About 8 whole cloves
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large ripe tomato, diced
- 1 tart apple, cored and diced
- 1 cup diced celery
- 2 bay leaves
- 1 tablespoon red-wine or cider vinegar
- 1 teaspoon sugar
- Salt and pepper, to taste
- Boiled potatoes (for serving), optional
- Blanch the cabbage in boiling water. Set aside.
- Insert 2 whole cloves into each of the ribs. Place the olive oil in a heavy pot over medium heat; brown the ribs, about 6 minutes per side. Remove ribs to a plate. Reduce heat to low; add the onion and cook, stirring occasionally, about 12 minutes. Return ribs to the pot.
- Add reserved cabbage, tomato, apple, celery, bay leaves, vinegar, sugar, salt and pepper. Cook, partially covered, over medium heat for 15 minutes. Uncover and cook over medium-low heat, stirring occasionally, until meat is tender, about 1 to 1 1/2 hours more, making sure the meat does not stick to the bottom of the pot and the cabbage covers the meat. Serve immediately with potatoes, if desired.