Description
A traditional dish in Lombardia, this is a hearty stew of cabbage to warm you from the cold. Serve over soft, creamy polenta for ultimate satisfaction.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 rack pork ribs
- 2 lbs. pork butt
- 4 pork sausages
- 1 bacon end, coarsely chopped
- 1 carrot, cut into 1/4” dice
- 1 celery stalk, peeled and cut into 1/4” dice
- 1 small onion, cut into 1/4” dice
- Kosher salt and freshly ground pepper
- 1/2 cup white wine
- 2 heads cabbage, coarsley chopped
- 2 cups beef broth
Instructions
- Heat the olive oil in a large dutch oven or other large saucepan over medium high heat. Add the pork ribs and sear all sides. Set aside. Repeat, searing the pork butt and then the pork sausages until all are nicely browned on all sides, using more olive oil if needed. Set aside.
- Add the chopped bacon ends and saute until the fat is rendered and the bacon is slightly crisp. Add the carrot, celery and onion, and cook until soft and just beginning to brown. Season with salt and pepper.
- Add the white wine to the hot pan to deglaze. Cook until the wine is almost evaporated.
- Add the chopped cabbage in a layer, stirring to combine with the vegetables. Place the meats on top of the cabbage. Add the beef broth. Bring to a boil, then reduce heat to a simmer and cover. Cook over low heat for 2-3 hours, until all the meat is tender and falling apart.
- Serve with soft polenta.
- Category: Main
- Cuisine: Italian