in Italy

Savoy cabbage stew with pork ribs

updated

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Ingredients for 4 servings:

  • 600 g pork ribs
  • 5 sausages, pork
  • 1 head of savoy cabbage, approx. 1 kg
  • 1 class can/n tomatoes, pureed
  • 1 onion(s)
  • 2 carrots
  • 1 stalk(s) Celery
  • 30 g butter
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Càsoeûla

Peel the onions, then slice them. Put butter in a saucepan and sauté the onion rings until translucent. Wash and trim the vegetables. Slice the carrots, cut the celery into small pieces, and cut the savoy cabbage into strips. Add the vegetables to the onion, cover the pan, and cook over low heat for about 20 minutes. Add the ribs and sear on all sides, seasoning with salt and pepper. Add the tomatoes and simmer for another 30 minutes. Make sure they don’t stick; stir occasionally. Pierce the sausages all over and add them to the pan. Cover and cook for another 20 minutes. Again, make sure nothing sticks or burns.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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