This simple and humble dish is perfect for the colder months when you need something to warm you up and stick to your ribs, pardon the pun! For me, adding a potato always makes things a complete meal. The recipe can be scaled up or down depending on how many people you are feeding.
Start by prepping all the ingredients. Cut the head of cabbage in half, remove the core and any thicker leaves on the outside (these will not cook evenly because they are too thick). Cut the half of cabbage into large chunks and separate the leaves. Place into a large bowl and rinse well leave the cabbage in the water until you're ready to cook. Peel and cut two garlic cloves in half. Peel and cut the potatoes into 1 inch chunks, place into cold water so it does not oxidize.
Into a large sauté pan or pot, add olive oil, once hot sear the pork ribs on both sides. Add in the garlic and red pepper flake and sauté for a minute to release the flavor. Add in your water, season with salt and pepper, stir, place the cover on and let it simmer on medium heat for 20 to 30 minutes or until the ribs are almost fork tender.
When the ribs are ready, add the cabbage by lifting directly out of the water to the pot. Drain the potatoes and add the potatoes on top. Season with salt and Pepper and place the cover on so that the cabbage and potatoes can stew on medium heat in the juices of the pork ribs. Stir occasionally so nothing sticks to the bottom of the pot.
When the cabbage and potatoes are cooked, great pecorino Romano cheese on top place the cover back on and let it sit for 10 minutes.