Maude Emhoff, Stafford Springs, Conn.

　　Watch the heat carefully, lowering it as necessary. Do not let the casserole boil, or the pork ribs will toughen.

　　

Ingredients

Makes 4 servings

　　1 large red cabbage, cored and shredded

　　2 pounds country pork ribs

　　About 8 whole cloves

　　2 tablespoons olive oil

　　1 large onion, chopped

　　1 large ripe tomato, diced

　　1 tart apple, cored and diced

　　1 cup diced celery

　　2 bay leaves

　　1 tablespoon red-wine or cider vinegar

　　1 teaspoon sugar

　　Salt and pepper, to taste

　　Boiled potatoes (for serving), optional

　　

Step 1

1. Blanch the cabbage in boiling water. Set aside.

　　

Step 2

2. Insert 2 whole cloves into each of the ribs. Place the olive oil in a heavy pot over medium heat; brown the ribs, about 6 minutes per side. Remove ribs to a plate. Reduce heat to low; add the onion and cook, stirring occasionally, about 12 minutes. Return ribs to the pot.

　　

Step 3

3. Add reserved cabbage, tomato, apple, celery, bay leaves, vinegar, sugar, salt and pepper. Cook, partially covered, over medium heat for 15 minutes. Uncover and cook over medium-low heat, stirring occasionally, until meat is tender, about 1 to 1 1/2 hours more, making sure the meat does not stick to the bottom of the pot and the cabbage covers the meat. Serve immediately with potatoes, if desired.

　　

Nutrition Per Serving

Per serving (without potatoes): 390 calories

　　21g carbohydrates

　　29g protein

　　21g fat

　　85mg cholesterol.

　　Nutritional Breakdown: New Wellness

　　Richmond

　　Va.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.