Braised Pork and Cabbage with Polenta — Casoeula Lombarda
A Lombard winter braise of pork ribs, sausage, and skin slow-cooked with savoy cabbage, onion, carrot, and celery until the cabbage soaks up all the pork fat and richness, served traditionally over creamy polenta.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat pork ribs dry. Dice carrot and celery finely. Chop onion. Remove cabbage core, cut leaves into 3cm strips. Cut sausage into 4cm pieces. Scrape pork skin clean if using. Measure wine, passata, stock, and polenta.
Sear
Heat 2 tbsp oil in a large heavy pot over medium-high heat. Season ribs with salt, brown 8 minutes turning, until deeply coloured. Remove. Add sausage and skin, brown 4 minutes. Remove and set aside.
Saute
Reduce heat to medium. Add remaining 2 tbsp oil with carrot, celery, onion. Cook 10 minutes until soft and lightly golden, stirring occasionally.
Build
Pour white wine in, simmer 3 minutes scraping up browned bits until reduced by half. Add passata, stock, bay leaves, sage. Return all pork. Bring to bare simmer, cover partially, reduce to lowest heat, cook 60 minutes stirring every 20 minutes.
Braise
Add cabbage strips on top of pork, push down to submerge. Cover, cook 60 minutes over low heat until cabbage is very tender, ribs fall from bone, sauce thickens. Uncover, cook 10 minutes more over medium-low to reduce sauce slightly. Discard bay leaves and sage stems. Taste and adjust seasoning.
Boil
While casoeula finishes, bring 600ml water with a pinch of salt to simmer. Whisk in polenta. Reduce to low, cook 25 minutes stirring often until creamy. Stir in butter.
Plate
Spoon polenta into warm wide bowls. Top with casoeula—pork, cabbage, and sauce together. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.