| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Cabbage, Carrots, Onions, Pork |
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork spareribs; cut in half crosswise & apart at bone |
|
|
Salt and pepper; to taste |
| 8 |
c |
Water |
| 3 |
c |
Carrots; sliced |
| 1 |
|
Turnips; peeled & cubed |
| 1 |
lg |
Onion; chopped |
| 2 |
tb |
Chili powder |
| 1 |
tb |
Salt |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Cumin seed |
| 1/2 |
ts |
Anise seed |
| 1/4 |
ts |
Pepper |
| 4 |
|
To 5 cups shredded cabbage |
INSTRUCTIONS
Sprinkle ribs with salt and pepper. Arrange in shallow baking pan. Bake at
450 F. for 25 minutes, until well browned. Pour off fat. Transfer browned
ribs to large saucepan. Add water, carrots, turnip, onion, chili powder,
salt, garlic, cumin, anise seed and pepper. Bring to boil. Reduce heat and
cover. Simmer for 2 hours until meat is very tender. Skim fat. Stir in
cabbage. Cook for 5-10 minutes longer. MC formatting and posted by
bobbi744@sojourn.com
Serving Ideas : Serve with thick slices of French bread.
NOTES : A great use for that leftover turkey carcass. Delicious!!
Recipe By : bobbi744@sojourn.com
Posted to Recipe Archive - 10 November 96
Date: Sun, 10 Nov 96 12:23:20 EST
submitted by: bobbi744@sojourn.com
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