Cassoeula (Lombard Braised Pork and Savoy Cabbage Stew)
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Ingredients
- 500 g pork spare ribs
- 4 italian-style pork sausages
- 1 savoy cabbage, shredded
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, sliced
- 150 ml white wine
- 200 g chopped tomatoes
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 739 kcal
- Protein
- 38.1 g
- Carbohydrate
- 17.2 g
- of which sugars
- 11.6 g
- Fat
- 53.1 g
- of which saturates
- 18.4 g
- Fibre
- 9.1 g
- Salt
- 1.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large casserole and brown the pork ribs and sausages all over for 10 minutes, then lift out.
- 2
Add the onion, carrots and celery to the pan and cook for 10 minutes until starting to soften.
- 3
Pour in the white wine and let it bubble for 2 minutes, scraping up any sticky bits from the bottom.
- 4
Return the ribs and sausages to the pan, add the chopped tomatoes and enough water to just cover.
- 5
Cover and simmer gently for 45 minutes, then pile the shredded cabbage on top, cover again and cook for a further 20 minutes until the pork is tender and the cabbage is soft.
- 6
Stir everything together, season with black pepper and serve in deep bowls.
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