PORK RIBS AND CABBAGE (SPUNTATURE DI MAIALE E CAVOLO)Source: 1,000 Italian Recipes by Michele ScicoloneServings: 4 In Friuli-Venezia Giulia, pork ribs and cabbage. cooked slowly until the meat is falling off the bone and the vegetable practically melting, are flavored with tasty sausages. Serve with buttery polenta or mashed potatoes for a hearty winter meal. 2 tablespoons olive oil 1 1/2 pounds meaty pork ribs, well trimmed 2 Italian-style sweet pork sausages, cut into 1-inch pieces 1 large onion, chopped 1/2 cup dry white wine 1/2 head shredded cabbage (about 8 cups) Salt In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, cook the pork ribs and the sausages in the oil over medium heat until browned on one side, about 8 minutes, Turn the meats with tongs and scatter the onion around the pieces. Cook, stirring occasionally, until the onion is tender and golden, about 10 minutes. Add the wine and bring to a simmer. Stir in cabbage. Sprinkle with salt. Cover the pot and reduce the heat to low. Cook, stirring occasionally about 1 hour and 30 minutes, or until the meat is very tender and coming away from bone. Transfer to a serving platter and serve hot.
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