A single dish, simpler and lighter than the famous Lombard specialty, to warm the heart in these first cold days
The ribs with cabbage they are a very tasty and full of substance second course, typical of the Lombard tradition. You can also consider a cassoeula revisited with a simpler and healthier recipe, without the other classic ingredients like pork rinds, pork legs and salami, which make this dish undoubtedly heavier.
La cassoeula: a 100% Lombard dish
A perfect combination
The origin of the cassoeula and in general the combination of the pig and the cabbage seems to date back to 17 January, day of Saint Anthony the Abbot, when the feast was celebrated end of slaughter of pigs and every family found itself having various parts of these animals. He cooked them with cabbage, which they had already suffered first frost, essential to make them tastier and more tender. Long cooking and frozen cabbage were the secret of the success of this dish of peasant origin and appreciated by all.
Five ideas for cooking cabbage
The recipe for ribs with cabbage
Ingredients
600 g of pork ribs better if small, 500 g of cabbage, 400 ml of tomato sauce, 1 onion, 3 carrots, 1 stick of celery, 1 clove of garlic, extra virgin olive oil, 1 glass of white wine .
Preparation
First clean the carrots, onion and celery. Chop the herbs and fry them in a pan with a little extra virgin olive oil. Also add the garlic. When the vegetables are ready, add the meat, sprinkle with a glass of white wine and, when it has evaporated, place the cabbage, cut into strips. Add the tomato, cover and cook for two hours, until the meat is soft, adding water if necessary. Serve by adding salt.
Check out some tips in the tutorial to prepare ribs with cabbage!
