Stewed pork ribs with stewed cabbage

There is nothing better than a warm dish with seasonal ingredients to enjoy the first gray autumn days. Pork ribs with vervain, reminiscent of cassoeula, a typical Milanese recipe, are perfect for a quiet Sunday with the family.

Recipes for people 4 / time 2 hours and 30 minutes

Tomato puree / 700g pack

• 1 savoy cabbage
• 2 golden onions tail course quality
• 100g tomato puree
• 800g pork ribs
• 1 bay leaf
• 1 glass of white wine Grillo, Bianca or Chardonnay from Amarticos
• Salt to taste
• Pepper to taste


First wash the cabbage leaves well, dry them gently and cut them finely.
Then clean the onions and cut them into julienne strips.
The delicate flavor of white onions is best suited for this type of preparation: avoid red ones, which would impart too strong a flavor.
Place the pork ribs in a high-sided saucepan and brown them well on all sides.
When they are well colored, deglaze with white wine and stir.
When the alcohol component has completely evaporated, add the blond onions, brown them for 2 to 3 minutes so that they brown slightly.
Then insert the savoy cabbage, let it soften for 3-4 minutes, and finally pour in the tomato puree.
Season with salt and pepper, cover with water and cook on a low flame for a couple of hours.
Serve the ribs on a bed of stewed savoy cabbage.

You can buy all the ingredients for this delicious Sicilian dish at

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