Casoeula

Method

Heat olive oil in a large heavy-bottomed pot and brown the pork ribs and shoulder cubes on all sides, then remove and set aside. In the same pot, sauté the sliced onions and garlic until softened, then add the tomato puree and stir for one minute. Pour in the white wine to deglaze, scraping up any browned bits, then add the beef stock, bay leaves, and thyme. Return the browned pork to the pot, bring to a simmer, cover, and cook for 45 minutes. Add the sausages and shredded cabbage, season with salt and pepper, and continue simmering covered for another 45 minutes to one hour until the cabbage is very tender and the pork is fall-apart tender. Taste and adjust seasoning before serving hot.