Norwegian Ribbe and Christmas Cabbage

A delicious dish with roots in Norway. A slow roasted pork roast with a rich cabbage side.

Course: Main Course
Cuisine: Christmas, Norwegian
Keyword: cabbage, Christmas, holiday, pork roast
Servings: 6 people
Author: HelenFern
Ingredients
Ribbe
  • 4 to 4 1/2 pouds pork rib roast (not spare ribs)
  • 3 teaspoons salt
  • 3 teaspoons pepper
  • 3/4 cup water
Cabbage
  • 1 head green cabbage, cut into large shreds
  • 8 - 10 slices bacon, cut into large squares (hunter bacon is great)
  • 1- 1/2 cups water
  • 1 teaspoon caraway seeds
Instructions
Ribbe
  1. Cut the fat into a hatch pattern on the back of the roast.

    Rub the salt and pepper into the fat. Place the roast so that is sits evenly in the pan, propping with foil if necessary. You want to make sure the fat is sitting even and not draining off into the pan while cooking. Cover the roast and refrigerate for a day – or even two.

    Remove from the refrigerator and bring to room temperature. Preheat oven to 450 degrees. Pour the water into the pan with the pork and recover with foil.

    Place the roast, still covered with foil, and cook for 45 minutes.

    Remove the foil, reduce the heat to 375, and continue to cook for an hour and a half. Remove from the heat and let rest for 20 minutes (this is when I make the cabbage).

    When the roast has set, cut into serving sized pieces. If you have larger bones, as I did, you can carefully remove them, but try to keep the crispy fat attached to the meat.

  2. Rub the salt and pepper into the fat. Place the roast so that is sits evenly in the pan, propping with foil if necessary. You want to make sure the fat is sitting even and not draining off into the pan while cooking. Cover the roast and refrigerate for a day – or even two.

  3. Remove from the refrigerator and bring to room temperature. Preheat oven to 450 degrees. Pour the water into the pan with the pork and recover with foil.

  4. Place the roast, still covered with foil, and cook for 45 minutes.

  5. Remove the foil, reduce the heat to 375, and continue to cook for an hour and a half. Remove from the heat and let rest for 20 minutes (this is when I make the cabbage).

  6. When the roast has set, cut into serving sized pieces. If you have larger bones, as I did, you can carefully remove them, but try to keep the crispy fat attached to the meat.
Cabbage
  1. Place all the ingredients into a large skillet or sauce pan, layering the bacon and cabbage.

  2. Bring the water to a boil, then cover and reduce heat to low. Cook for about 20-30 minutes, until the cabbage is very tender.

  3. Drain off the water and serve.