Spareribs and Cabbage (Zeberka Wieprzowena z Kapusta — Poland)

Serve with mashed or boiled potatoes.

1 tablespoon vegetable oil
4 1/2 pounds fresh pork spareribs, cut into 6 pieces
1 large onion, sliced
1 large carrot, sliced
2 teaspoons instant beef bouillon
1/2 teaspoon salt
1/2 teaspoon caraway seed
1/4 teaspoon coarsely ground pepper
1 bay leaf
2 cups water
1/2 cup vinegar
1 small head green cabbage, cut into 6 wedges
Freshly-ground pepper

Heat oil in Dutch oven until hot.
Cook pork spareribs, a few pieces at a time, over medium heat until brown on all sides, about 15 minutes; drain fat.
Add onion, carrot, bouillon, salt, caraway seed, 1/4 teaspoon pepper and the bay leaf.
Pour water and vinegar over pork mixture.
Heat to boiling; reduce heat.
Cover and simmer 1 1/2 hours.

Add cabbage; sprinkle with pepper.
Cover and simmer until cabbage is tender, about 45 minutes.
Remove bay leaf.
Arrange spareribs and vegetables on serving platter.
Garnish with minced parsley if desired.

Yields 6 servings.