Cassoeula

Method

Heat olive oil in a large heavy-bottomed pot and brown the pork shoulder and ribs on all sides in batches, then set aside. Brown the sausages separately and remove. In the same pot, soften the onions, carrots and celery for 5 minutes, then add the cabbage and stir for 3 minutes. Return all the meat to the pot, pour in the white wine and let it reduce by half. Add the tinned tomatoes, stock, bay leaves, salt and pepper, then bring to a simmer. Cover and cook on a low heat for approximately 3 hours, stirring occasionally, until the meat is very tender and the cabbage has broken down into the rich, dark broth. The cassoeula is ready when the flavours have melded and the pork is falling apart.