| 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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