Cazoeula

Method

Heat olive oil in a large, heavy-bottomed pot and brown the pork shoulder chunks and ribs in batches until golden on all sides, then set aside. Add the onions and garlic to the pot, sauteing gently until softened before stirring in the tomato paste and cooking for two minutes. Pour in the white wine, scraping up the browned bits, then return the meat to the pot with the stock, bay leaf, and thyme. Bring to a simmer, cover, and cook gently for one and a half hours until the pork is nearly tender. Add the chopped cabbage, season with salt and pepper, and continue simmering uncovered for a further 45 minutes to one hour until both the meat and cabbage are meltingly tender and the broth has thickened slightly. Taste and adjust seasoning before serving hot as a hearty single-pot meal.