Title: Basque Berza ( Cabbage with Short Ribs)
Categories: Spanish Basque Pork Ribs Beef
Yield: 1 Servings
| 1/2 | lb | Pork short ribs |
| 3 | tb | Salt |
| 1 | md | Head cabbage |
| 1/2 | c | Spanish olive oil |
| 4 | | Cloves garlic |
Simmer ribs in large kettle in 2 1/2 quarts boiling water to which salt has
been added, for 1 hour. Remove core from cabbage and place head in a kettle
of simmering water.Seoerate leaves from head as they wilt.Cook, covered, 20
minutes. Drain cabbage and ribs. In heavy Dutch oven, heat oil over medium
heat.Add garlic cloves and cook until browned. Remove and discard
cloves.Increase heat until light haze forms. Add well-drained cabbage and
ribs and cook until cabbage begins to brown.Season to taste, with salt and
pepper. From: Inge Fronda Date: 17 Oct 96 International Cooking Ä