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Basque Berza (Cabbage with Short Ribs)
1/2 lb Pork short ribs
3 tb Salt
1 md Head cabbage
1/2 c Spanish olive oil
4 Cloves garlic
Simmer ribs in large kettle in 2 1/2 quarts boiling water to which salt has been added, for 1 hour. Remove core from cabbage and place head in a kettle of simmering water.Seoerate leaves from head as they wilt.Cook, covered, 20 minutes. Drain cabbage and ribs. In heavy Dutch oven, heat oil over medium heat.Add garlic cloves and cook until browned. Remove and discard cloves.Increase heat until light haze forms. Add well-drained cabbage and ribs and cook until cabbage begins to brown.Season to taste, with salt and pepper.
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