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My cabbage and ribs dish (or should I be honest and say my mother's) was a main staple when I was growing up. I think the reason we had this dish ofter was because it was an inexpensive meal to make. Mother had six mouths to feed and 4 of them were us young kiddos. Looking back in my yesteryears, I really didn't know how poor we were because mother always had food on the table, and plenty of it. This dish is probably one of my most favorites from my childhood.

Just like the other recipes on my cooking blog, they all have to do with the building of flavors. In fact, I didn't really change this recipe as it was delicious by itself. And there are only three main ingredients and some salt and water, so it's really simple. Boiled pork by itself is not flavorful, so you'll need to add to its flavor. I just use regular water and some salt, but I'm sure if you want, you could substitute the liquid with half water and half chicken or vegetable stock to add more flavor.

Once the pork ribs are placed in a medium stock pot, you'll want to cover the meat with just enough water to skim over its surface. Too much water would make the flavors bland. I then add in about 2 teaspoons of salt. You can get fancy and use those gourmet flavored salts, but I like to keep it simple and just use the salt found at a regular market or grocery store. Cook the meat over medium high heat until the water comes to boil.

Once the water is boiling, I like to remove that layer of fat that forms at the top. You can choose to leave that in, but I don't need the extra calories (hehe). After skimming off that layer of bubbly fat, turn the heat down to medium and layer in the onion wedges on top of the pork. Now I don't like stirring the onions in as I want them to steam on top of the pork. This method infuses that sweet onion flavor into the pork. I'll also add about two more teaspoons of salt. Then cover and cook.

The magical cooking process will take between 30-45 minutes depending on your stove. I have a gas stove (now) and I think cooking on gas was much faster than cooking on an electric stove. I'm not sure that's factual, it's just my perception.

After about 45 minutes, the onions are transparent and limp but still gently laying on top of the pork which in turn is laying in the bubbling sauna flavored with lightly salted water and steamed onions.

The last step in cooking this delicious meal is to turn the heat down even more - to its lowest setting - and then layer in the quartered cabbage on top of the simmering pork and onions. Add a pinch of salt on top of the cabbage (to bring out it's sweet flavors). Cover and let the cabbage steam for 10-15 minutes. As the 15 minute mark approaches, your kitchen will begin smelling of that sweet cabbage aroma. That's when it's time to turn off the heat and begin plating.

And that is it! Below are your ingredients and summarized cooking method.

Ingredients:

* 1 lb of pork ribs (either country style or pork spare ribs)
* 1/2 medium union cut into wedges
* 1 medium head cabbage quartered
* salt to taste

Cooking Directions:

1. Place pork ribs in the bottom of a small stock pot and cover with water (just enough to skim over the top)
2. Add two teaspoons of salt
3. Cook over medium high heat until it comes to boil
4. Reduce heat to medium
5. Layer in onions on top of pork (do not stir)
6. Add 2 more teaspoons of salt
7. Cover and cook 30-45 minutes
8. Reduce heat to its lowest setting
9. Layer in cabbage and add 1 more teaspoon of salt
10. Steam the cabbage for 10-15 minutes

This dish is great served over a bed of steamy rice and a sprinkle of soy sauce, OR serve it up by itself in a bowl with some of the broth (like soup).

Super simple! Super delicious!

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