Braised Spareribs with Cabbage, Root Vegetables, and Caraway

• 3 to 4 pounds spareribs, cut into individual ribs, excess fat removed
• 2 tablespoons butter or extra virgin olive oil
• 1 large onion, sliced
• 2 medium carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 small head of green or Savoy cabbage, about 1 1/2 pounds, cored and shredded
• 1/2 pound parsnips, peeled and roughly chopped
• 1/2 pound waxy potatoes, peeled and halved or quartered (the chunks should be large)
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
• 1 tablespoon caraway seeds
• Salt and black pepper to taste
• Chopped fresh parsley or celery leaves for garnish

1. Put the spareribs in a pot with water to cover and bring to a boil.
2. Simmer while you prepare the other ingredients.
3. Put the butter in a large flameproof casserole with a lid and place it over medium heat.
4. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes.
5. Add the carrots, celery, cabbage, parsnips, potatoes, thyme, caraway, salt, and pepper and cook, stirring occasionally, until the cabbage begins to wilt, about 5 minutes.
6. Remove the ribs and nestle them in the cabbage as well as you can.
7. Add about 2 cups of the rib-cooking liquid and bring to a boil.
8. Cover and adjust the heat so the mixture simmers steadily.
9. Cook for about an hour, then check; stir carefully

spareribs, butter, onion, carrots, celery stalks, head of green, parsnips, potatoes, thyme, caraway seeds, salt, parsley

Taken from www.epicurious.com/recipes/food/views/braised-spareribs-with-cabbage-root-vegetables-and-caraway-386290 (may not work)