With just a few ingredients, these pork ribs in gravy are easily prepared. Excellent for a fairly fuss-free midweek meal.
| Prep Time: | 20 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon kosher salt
- 1 pound cabbage
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon coarse-grain mustard
- 1 tablespoon honey, or more to taste
- ½ teaspoon cayenne pepper, or to taste
- 1 tablespoon apple cider vinegar
Instructions
- Halve and quarter the head of cabbage and cut out the core. Slice across into 1/2-inch ribbons. Place cabbage in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute. Let rest for 10 minutes, tossing occasionally. Transfer cabbage to a colander and rinse well under cold water. Let drain thoroughly.
- Mix mayonnaise, Dijon mustard, grain mustard, honey, cayenne pepper, and vinegar together in a large bowl.
- Squeeze cabbage as dry as possible and add to the dressing. Mix until thoroughly combined. Cover top in plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.
- Of course, vary the sweetness and hotness according to what you’re going to serve this with. If I’m going to toss this next too some spicy grilled sausages, then I will tone down the punch, whereas if I’m topping a sweet, smoky pulled pork sandwich, I might be a little more aggressive, like I was here.
- Nutrition data for this recipe includes the full amount of salt. The actual amount consumed will vary.
Nutrition Facts
| Calories | 156 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 1771 mg |
| Sugars | 8 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I added some caraway seed to the mix. But that’s just me cooking.
Love this! Great even alone!
I did as the note suggested and cut the red pepper to 1/4 tea and it was perfect for heat! I substituted tarragon vinegar for the cider vinegar and that, for us, was a huge winner.
SOME LIKE IT HOT! Just not me. He said to adjust the spice and I did. But apparently not enough. If you are a wimp when it comes to spicy foods HEED HIS WARNING. I didn’t add the full amounts, yet it was still overly hot to my taste. Prepared it to serve on pulled pork and on the sandwiches, it was better. But I’d never serve it solo as presented.
Great alternative to the classics sweet coleslaw. This is a little spicy so if that’s not appealing to you, use less cayenne. Otherwise we followed the recipe exactly.. first time to massage cabbage but it did get softer just as he said it would. The chef gave very clear instructions on how to adjust for your taste. My husband loved it. We ate with BBQ chicken.
Another great recipe by Chef John! This was very tasty by itself, but I served mine on top of a pulled pork sandwich. So good, and I can’t wait to make it again!