Creole, not to be mistaken with cajun, has unique history and culturally diverse cuisine. With flavors of African, European, Caribbean, and Spanish origin, it is the perfect stage for an unassuming vegetable to shine. Cabbage, much like the potato, can be transformed into over 100 different dishes. It’s naturally savory and salty. One head of of this leafy queen can add the perfect crunch to coleslaw, or become the melt-in-your-mouth vehicle for baked stuffed beef rolls.
In our travels to the Caribbean last year, one stand-out dish we enjoyed was jerk spareribs with cabbage. Tender and falling off the bone, served on a heaping bed of slow-cooked caramelized onions and cabbage. Herbal flavors of Caribbean jerk and Creole spices blended together perfectly when paired with a glass of chilled wine. It made for a memorable night. So re-creating that at home was a no brainer.
In our house, and in many of our community-foodie’s homes, the Instant Pot gets put to a lot of good use. A number of great recipes have come to us by accident from our tabletop experiments. Our latest recipe is one of those, and it uses all of the features this unicorn-of-a-pressure-cooker has to offer. The real magic is in the Instant Pot’s ability to take any type of ribs (short, spare, baby back, country, pork or beef) and cook them to slide-off-the-bone perfection in less than 30 mins, which normally takes 2-12 hrs. Yeah, you heard me right! To top it all off you can sear, reduce, and slow cook any ingredient you want to put into it. Thank you Instant Pot for saving me from a kitchen sink full of pots and pans!
If you don’t have an Instant Pot or pressure cooker, what are you waiting for? Seriously, this thing is a life saver after a long day. Anyway, if you don’t have one, prepare the recipe as follows with the ribs on the bottom of the pot:
Place a metal rack to apply pressure on top of the cabbage, add all the liquid, top again with a sheet of parchment, and seal with a lid. Set the stove on medium heat for 15 mins and place in the oven at 450(f) degrees for the remainder to expedite cooking times. A little trick I learned in my catering days.