1 tablespoon vegetable oil
4 x 250g (8oz or 1/2 lb) 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 seeds
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.
Serve with  boiled potatoes.


tip of the week:
Aromatic Carpet Cleaner
2 cups baking soda
1/2 cup cornstarch
4 to 5 bay leaves
1 tablespoon cloves

Mix all ingredients together and keep in a closed container. Sprinkle on carpet and let sit for a couple of hours. Vacuum carpet in usual manner.