Braised pork ribs with savoy cabbage

A typical recipe from Lombardia, in the North of Italy. I would define it a
lighter version of "cassoeula", one of the iconic dishes from Milan. Perfect for
your cold winter days. Enjoy!

Servings: 4 people

Author: Roberto

Prep Time
15 minutes

Cook Time
2 hours, 45 minutes

Total Time
3 hours

Course:

Main Course

Cuisine:

Italian Regional Lombarda

Keywords:

easy Tasty energetic

🧂 Ingredients

800 gr pork ribs

cut into halves for easier cooking
1 savoy cabbage
1 onion
200 gr tomato sauce
2 tbsp extra virgin olive oil
1 glass vegetable broth
q.s. salt (optional)

I don't add any
q.s. black pepper (optional)

I add some

Instructions

1 Choose a large, blonde onion. Chop it roughly and start gently roasting it in a
pan, with 2 tablespoons of EVO oil.
2 After 10-15 minutes, the onion should change color and become slightly
transparent. Time to add the pork ribs and roast each side of them. The heat now
is less gentle, but not too much (pay attention not to burn the onion).
3 After 15 minutes, the roasting should be completed. This is important since it
will keep the meat juices inside during the long cooking phase.
4 While the meat is roasting, wash and cut the savoy cabbage.
5 Time for the King ingredient of this dish, the savoy cabbage! Add it to the pan
and pour about 1 glass of vegetable broth. Cover with the lid and cook at low
heat for about 30 minutes.
6 After this time, add the tomato sauce, salt (optional, I prefer not to) and
black pepper (optional, I do). Gently mix, add some more vegetable broth if you
think it is too dry, and cover with the lid again. Gently cook it for about 2
hours.
7 It will be ready when the meat effortless separates from the bone. Your dish is
ready to be enjoyed with some good homemade bread!