Country Ribs Cabbage & Potatoes

This recipe is a total one pot meal, featuring meaty country ribs cabbage & potatoes that can be done in 30 minutes using a electric pressure cooker. Inspired by my German Heritage remembering mom’s great one pot meals that simmered for hours in a cast-iron pot. I used both stove top pressure cooker and electric pressure cooker testing this recipe, both types of pressure cookers make wonderful comfort food that is full of flavor.

The new electric pressure cooker takes less watching over then stove top pressure cooker, the stove top cooker need to be babysit all through the process. The beauty of the new electric pressure cooker is once the lid is locked into place, your free to do what other tasks needs to be accomplished until timer goes off. One thing I did learn is not to leave food in the pressure cooker after it is done for too long of time. What every you have in the pressure cooker continues to cook even with no pressure, and can become over cooked. The cabbage can become overly soft, potatoes can become mushy. So if you know your going to leave pressure cooker unattended for over hour, adjust cooking time down by 10 minutes. The food can stay hot for a good 2 hours after timer shuts off, but longer it’s left in the pressure cooker the more it continues to cook.

Just remember when using stove top pressure cooker one very important thing. Never leave a stove top pressure cooker unattended!

Country Ribs Cabbage & Potatoes
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A total meal in one pot, featuring meaty country style ribs cabbage & potatoes that can be done in 30 minutes using a pressure cooker.
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Country Ribs Cabbage & Potatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A total meal in one pot, featuring meaty country style ribs cabbage & potatoes that can be done in 30 minutes using a pressure cooker.
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Mise en place all ingredients, have all the ingredients ready to be cooked in the pressure cooker.
  2. Season the country style pork ribs with salt and pepper.
  3. Set the electric pressure cooker for 25 minutes or place stove top pressure cooker on medium high heat. Add minced garlic and olive oil into pressure cooker container. Stir until fragrant.
  4. Add the seasoned country style pork ribs to pressure cooker container and brown on both sides. Remove the browned pork ribs onto a resting plate.
  5. Add to the pressure cooker container the onions and carrots, sweat for 1 minute.
  6. Add to the pressure cooker container red wine, stirring with spatula to deglaze the container.
  7. Add the stock to pressure cooker container, then place country style pork ribs back into pressure cooker container.
  8. Sprinkle the caraway seed, dill weed, salt, pepper, brown sugar, cider vinegar and bay leaf over pork ribs.
  9. Layer the cabbage, potatoes and diced apples over top of pork ribs. Sprinkle more salt and pepper over vegetables.
  10. Put pressure cooker lid on and lock it into place. Made sure pressure valve is on steam. It will take about 10 to 11 minutes to build up pressure. Then steam for 25 minutes.
  11. After 25 minutes let pressure come down naturally, about 5 minutes.
  12. Remove lid carefully, steam is hot! Dump the Country Pork Ribs Cabbage and potatoes on large serving platter. Serve family style. Each serving should have a wedge of cabbage and 4 to 8 potato pieces, with one country pork rib.
  13. Garnish with dollop of sour cream and fresh herbs like dill or parsley.
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ChefDave

Retired Chef Instructor teaching 32 years of culinary arts. Blogging on creative foods by Chef Dave, featuring hot and spicy, chocolate, baking and Weight Watcher Smart Point friendly foods. Vegetable gardening, photography, and creative cooking is my passion.

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6 Comments

  1. Wouldn’t you put the valve on pressure, and not steam?

    1. Great point yes pressure is on depends on amount of food. I steam under pressure for at least 20 minutes with valve closed. Then let the pressure come down naturally with valve closed. This continues to cook pork and tenderize. But prevent apples and cabbage to become too soft.

  2. This was excellent. Used the pressure cooker part of my Instant Pot.

    I cut this recipe in half almost exactly to serve two people My ribs were not as thick. After browning in the IPot, I did everything as this recipe says except for time.

    With thinner ribs and less food I put everything in the pressure cooker for 18 minutes. I only let my temperature drop naturally about 5 minutes then I released the steam.

    Ribs were at a temp of 145, potatoes and cabbage were perfect.
    Great recipe. Thanks.

  3. So glad that you enjoyed this recipe. I modified recipe adding sauerkraut to replace red cabbage, and pork chops rather then pork ribs. When I developed this recipe the PowerXL pressure cooker was popular. Now the instant pot taken over. Enjoy if you like to try something different I make cheesecake in instant pot that comes out super creamy. Enjoy Chef Dave

  4. Made this for dinner tonight–great combo–sauce was awesome! Veggies were borderline mushy, but this was my fault b/c I let it go 10 minutes toward natural release. Next time I think I’ll try 22 and 5. Thanks for the inspiration.

    1. Hello Elizabeth so glad you tired Country Ribs Cabbage and Potatoes. So my recommendation is to up the acidic level by adding extra red wine vinegar or cider vinegar to amount of cabbage used. The acidic action will keep cabbage firmer. You might have to balance acidic levels by adding some sugar. Another substitute for country ribs is pork chops often they are cheaper than country ribs. Natural release gives a better overall flavor than quick release. But you’re right the longer cabbage is under pressure more tender it gets. That’s why I suggested adding more acidic liquid, to help prevent mushy cabbage. Enjoy.

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