Recipe: Pork Rib and Cabbage Stew (Italian)

PORK RIB AND CABBAGE STEW

1 rack baby-back ribs
Kosher salt and freshly ground black pepper
All-purpose flour for dusting
1/4 cup olive oil
1 pound black-pepper sausages, cut into 3-inch pieces
1 large carrot, peeled and diced
1 onion, diced
4 celery stalks, diced
2 cloves garlic, minced
4 cups dry white wine
1 cup cored, crushed canned peeled plum tomatoes, preferably San Marzano
4 rosemary sprigs
1 small Savoy cabbage, cored and cut into eighths

Preheat oven to 325 degrees F.

Cut the pork rack into 2-bone pieces. Season the pieces on both sides with salt and pepper. Dust with flour, shaking off the excess. Heat the oil in a large ovenproof saute pan or Dutch oven over medium-high heat. When hot, add the pork pieces and cook, turning as needed, for about 8 minutes or until browned all over. Transfer to a plate.

Discard all but 3 tablespoons of the oil from the pan, return the pan to medium-high heat, and add the sausages. Cook, turning as needed, for about 8 minutes, or until browned all over. Transfer to the plate with the pork pieces.

Add the carrot, onion and celery to the pan and saute for about 4 minutes or until beginning to soften.

Add the garlic and cook for 1 minute.

Pour in the wine, scraping the pan bottom to loosen any browned bits, and simmer for 5 to 8 minutes, or until reduced by about half.

Return the pork and sausage to the pan. Add the tomatoes, rosemary and enough water to come about 3/4 of the way up the sides of the meat. Cover, bring to a simmer, transfer to the oven and braise for 45 minutes.

Remove the pan from the oven, add the cabbage, and season with salt and pepper. Press the cabbage down into the braising liquid, re-cover, return to the oven, and cook for about 45 minutes longer, or until the ribs and cabbage are tender.

Remove and discard the rosemary sprigs. Taste and adjust the seasoning before serving.

Makes 4-6 servings
Adapted from source: Il Viaggio di Vetri by Marc Vetri and David Joachim