2 tbsp extra-virgin olive oil
120 g (4 oz) pancetta, diced
2 white onions, sliced
600 g (1 1/2 lb) pork spare ribs
120 g (4 oz) sausages
600 g(1 1/4 lb) savoy cabbage, thinly sliced
4 cups (1 litre) 1 3/4 pint vegetable stock
salt and pepper
120 g (4 oz) pancetta, diced
2 white onions, sliced
600 g (1 1/2 lb) pork spare ribs
120 g (4 oz) sausages
600 g(1 1/4 lb) savoy cabbage, thinly sliced
4 cups (1 litre) 1 3/4 pint vegetable stock
salt and pepper
method
1. Heat the oil in a large saucepan and saute the pancetta and onions for about 3 minutes over a medium heat until translucent.
2. Add the pork ribs and the sausages and saute, stirring occasionally, for 5 minutes more.
3. Add the cabbage, stock and salt and pepper to taste, then cover and cook over a low heat for about 2 hours. The liquid will reduce by half.
4. Arrange in a bowl and serve.
2. Add the pork ribs and the sausages and saute, stirring occasionally, for 5 minutes more.
3. Add the cabbage, stock and salt and pepper to taste, then cover and cook over a low heat for about 2 hours. The liquid will reduce by half.
4. Arrange in a bowl and serve.
serving amount
serves 6
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