Photograph of the finished Cassoeula

Italy · Sườn heo hầm bắp cải kiểu Lombardia

Cassoeula

2 hr 30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork ribs Pork ribs 1.8 lb
  • Photograph of Sausage Sausage 11.3 oz
  • Photograph of Cabbage Cabbage 1.8 lb
  • Photograph of Carrot Carrot 5.6 oz
  • Photograph of Celery Celery 4.2 oz
  • Photograph of Onion Onion 2
  • Photograph of Thick tomato passata Thick tomato passata 2.8 oz
  • Photograph of White wine White wine ¾ cup
  • Photograph of Olive oil Olive oil ¼ cup
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Blanch the pork ribs in boiling water for 5 minutes, then rinse off any foam.
  2. 2 Sauté chopped onions, carrots, and celery in olive oil for 8 minutes.
  3. 3 Sauté the ribs and sausages until browned, then pour in the white wine and simmer for 5 minutes until the liquid evaporates.
  4. 4 Add tomato sauce and a little water, then simmer over low heat for 60 minutes.
  5. 5 Add the coarsely chopped cabbage and simmer for another 45 minutes until tender, then season with salt and pepper.
  6. 6 Let the pot rest for 10 minutes to absorb the flavors, then serve hot.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 4: simmer ribs and sausages under high pressure for 18 minutes, then release pressure for 12 minutes; cabbage in step 5 should still be cooked with the lid open for 25 minutes to easily monitor tenderness.

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