Cassoeula (Pork and Cabbage Stew)

Ingredients

Preparation

1. In a large pan, heat 30 ml (2 tbsp) of olive oil and sear the ribs and sausages over medium-high heat to brown them on all sides. Season the ribs with salt and pepper. Set aside.
2. In a large pot or Dutch oven, heat the remaining olive oil (45 ml or 3 tbsp) and sauté the onion, carrots, and celery. If desired, add the chili flakes.
3. Add the bay leaves and cook for 5 to 7 minutes until the vegetables are tender.
4. Add the cabbage and cook for 5 more minutes. Pour in the white wine and stir. Cover and cook for 15 minutes over medium-low heat, or until the cabbage is completely wilted.
5. Add the reserved meat and the marinara sauce. Season with salt and black pepper to taste. Stir well. Cover and cook over medium-low heat for 1 hour, stirring occasionally.
6. Serve over polenta and finish with a little olive oil. Buon appetito!