I consider myself very fortunate to have had a Hungarian grandfather and a German grandmother. Not because their genes contributed to my curvaceous European figure, but because of the wonderful recipes their families brought with them to this country.
And even though the sticky, sweet, falling apart tender pork ribs were a big success the night I made this meal, it was the apples, cabbage, and noodles that really hit home. The very first bite took me back in time to weekend family dinners, raucous conversation, and rich, flavorful food.
If you’re looking for the perfect side dish to accompany your summer barbeque, this is it!
As much as I would love to take credit for this delicious dish, I cannot. The credit for this one goes to my sister, Laurie. She made this for us when we were visiting her and I craved it afterward. So much so, I had to get the recipe and make it myself. (Which I have done many, many, many times since!)
St. Patrick’s Day in our house isn’t celebrated in a traditional way. First off, we’re not Irish, and second, my husband and daughter aren’t big fans of corned beef, potatoes or cabbage. So this year, I decided to make something I would enjoy, because I knew I would be eating the whole thing by myself!
As it turned out, I didn’t mind not sharing this one. The slight char on the braised cabbage had a light smokiness that perfectly complimented the sweet caramelized onions and the salty corned beef. It tasted exactly like St. Patrick’s Day (a few days early)!