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!
Prep Time15 minutes mins
Cook Time2 hours hrs 45 minutes mins
Total Time3 hours hrs
Course: Main Course
Cuisine: Italian, Lombarda, Regional
Keyword: easy, energetic, tasty
Servings: 4 people
- 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
Choose a large, blonde onion. Chop it roughly and start gently roasting it in a pan, with 2 tablespoons of EVO oil.
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).
After 15 minutes, the roasting should be completed. This is important since it will keep the meat juices inside during the long cooking phase.
While the meat is roasting, wash and cut the savoy cabbage.
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.
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.
It will be ready when the meat effortless separates from the bone. Your dish is ready to be enjoyed with some good homemade bread!