During the Spring Festival, my aunt brought home pickled cabbage and 6 Chinese cabbage pickles from the northeast. It’s so heavy! We are very rare and afraid of waste. We have made several classic dishes: pickled cabbage dumplings, pickled cabbage white meat and pickled cabbage ribs. They are very delicious!


1 pickled cabbage
1 jin spare ribs
10g salt
1 onion
4 slices of ginger
10 bulks
Some rock sugar


Step 1
Wash pickled cabbage and soak in cold water for 15 minutes

Step 2
Pinch dry the water and shred the pickled cabbage

Step 3
Prepare scallions, ginger slices and seasonings

Step 4
Wash the spareribs, blanch them in clean water, remove them and wash off the foam with cold water

Step 5
Put boiling water into the pot and sauerkraut

Step 6
Put the spareribs in, add wine and rock sugar, add scallion, ginger slices and seasoning,

Step 7
Bring to a boil and turn to low heat for 40 minutes

Step 8
When the ribs are cooked, turn off the fire, sprinkle with scallions and serve