Kassler Ribs with Braised Cabbage and Crispy Potatoes
- For the kassler
- For the cabbage
- 1 head
small, sliced Green cabbage
finely chopped Garlic cloves
peeled, diced Tomatoes
- 125 milliliters
- mixed Fresh herbs
- white Pepper
- Pastry flour (for dusting)
For the kassler: Place the kassler ribs in a pot of simmering salted water to draw out the salt, about 30 minutes.
For the cabbage: Heat the oil in a skillet. Add the cabbage, onions and celery, cover, and cook until translucent. Stir in the garlic, tomatoes, tomato juice, bouillon, fresh herbs and flour, and season with salt and pepper to taste. Add water to the dish to prevent scorching if necessary. Cook until the cabbage is tender, but with some bite.
For the crispy potatoes: Dust the potatoes with flour and season with salt, pepper and caraway to taste. Heat the butter in a skillet. Add the potatoes and cook until crispy.
For serving: Serve the kassler ribs on plates with the cabbage and potatoes.