Ribs with savoy cabbage is a staple of the cuisine of Lombardy. It can also be considered a riff on the classic cassoeula, but one that's a little lighter thanks to the omission of pork rinds, pork feet, and sausages.
A perfect pairing
In Lombardy, Milan in particular, Cassoeula is practically synonymous with January 17, the feast day of Saint Anthony the Abbot, which marked the end of the pig slaughter. Families always found themselves with various pork cuts which they cooked with frozen savoy cabbage—the freezing enhanced the vegetable's flavor and texture.
Ribs with savoy cabbage recipe
Ingredients
1⅔ lb. pork ribs (the smaller, the better)
1 lb. savoy cabbage, but into thin strips
2 cups tomato sauce
1 onion
3 carrots
1 celery stalk
1 garlic clove
extra-virgin olive oil
1 glass of white wine
Method
First clean the carrots, onion, and celery. Chop the aromas and fry them in a pan with a little extra-virgin olive oil. Add the garlic as well. When the vegetables are ready, add the meat, deglaze with a glass of white wine and, when it has evaporated, add the cabbage strips. Add the tomato, cover, and cook for 2 hours until the meat is tender, adding more water throughout if necessary. Add salt and serve.