Cassoeula

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• White wine (1 cup)
• Unsalted butter (2 tablespoons)
• Celery (2 stalks, chopped)
• Carrot (1 large, chopped)
• Onion (1 large, chopped)
• Savoy cabbage (1 medium head, washed and sliced into strips)
• Pork sausages (4 links, cut into pieces)
• Pork rind (200 grams, cut into small pieces)
• Pork ribs (500 grams, cut into individual ribs)

Instructions

1. In a large pot, melt the butter over medium heat. Add the chopped onion, carrot, and celery, sautéing until the vegetables are soft and fragrant, about 5-7 minutes.
2. Add the pork ribs and pork rind to the pot, browning the meat on all sides for about 10 minutes.
3. Stir in the sausages and cook until they are browned, about 5 minutes.
4. Pour in the white wine, allowing it to evaporate for a few minutes while scraping the bottom of the pot to release any flavorful bits.
5. Add the savoy cabbage to the pot, stirring well to combine. Cover the ingredients with water, then season with salt and pepper to taste.
6. Reduce the heat to low, cover the pot, and let it simmer gently for about 2 hours. Stir occasionally, ensuring nothing sticks to the bottom.
7. The cassoeula is ready when the meat is tender, and the cabbage has cooked down into the broth. Serve hot, perhaps with rustic bread to soak up the delicious sauce.