Costine con Verze
Tender pork ribs slow-braised with sweet savoy cabbage and white wine, a rustic everyday Lombard winter stew.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 580 kcal
Equipment
- •Large heavy-bottomed Dutch oven or casserole
- •Chef's knife
- •Cutting board
- •Wooden spoon
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 38 g
- carbs
- 12 g
- fibre
- 6 g
- protein
- 42 g
- calories
- 580 kcal
Instructions
- 1
Season the pork ribs thoroughly on all sides with half the salt and pepper.
- 2
Warm the olive oil in a wide heavy-bottomed casserole over medium-high heat.
- 3
Add the pork ribs in a single layer and brown deeply on all sides for about eight minutes.
- 4
Transfer the browned ribs onto a plate, leaving the rendered fat in the casserole.
- 5
Reduce the heat to medium and add the chopped onion, carrot, celery, and crushed garlic.
- 6
Cook gently for six minutes until the vegetables soften and become aromatic.
- 7
Pour in the white wine, scraping any caramelised bits off the base of the pan.
- 8
Let the wine simmer vigorously for two minutes until the sharp alcohol scent evaporates.
- 9
Return the ribs to the casserole along with the rosemary, bay leaves, and remaining salt.
- 10
Add the shredded savoy cabbage in batches, pressing down gently until it wilts into the pot.
- 11
Cover with a tight-fitting lid, lower the heat, and simmer gently for seventy minutes.
- 12
Remove the lid and simmer uncovered for ten minutes until the sauce reduces and ribs are meltingly tender.
Chef's tips
Savoy cabbage releases plenty of moisture as it wilts, so avoid adding liquid until you see how much naturally accumulates in the pot. If the ribs are particularly fatty, you can spoon off excess surface fat halfway through cooking.
Ingredient substitutions
- savoy cabbage (verza) → sweet pointed green cabbage
- extra-virgin olive oil → lard (strutto)
- dry white wine → dry red wine (such as Barbera or Bonarda)
Storage
Store leftovers in a sealed container in the refrigerator for up to three days.
Reheating
Reheat gently in a covered saucepan over low heat with a splash of water until steaming hot throughout.
Common mistakes to avoid
- •Boiling the dish rapidly instead of maintaining a slow, gentle simmer.
- •Adding too much water early on, which makes the finished dish watery rather than rich and unctuous.
- •Using smooth white cabbage instead of crinkled savoy cabbage, which lacks the proper texture.
Serving suggestions
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