Spare ribs and cabbage

Spare ribs and cabbage

Costine e cavoli

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1kg meaty pork spare ribs, cut into 5cm chunks
40g butter
2 garlic cloves, crushed
salt
pepper
nutmeg, freshly grated
150-300ml chicken or vegetable stock
800g savoy cabbage, cut into julienne strips

Method

  1. Put the spare ribs, butter, garlic, seasoning and a pinch of nutmeg into a pot with a lid (preferably terracotta). Brown the ribs well, but make sure that they don’t stick, by stirring frequently. Add 100ml of the stock and leave to cook for 25 minutes, covered, on a medium heat.
  2. Add the cabbage and more stock if required. Put the lid on and cook for 1½ hours on a medium heat until the meat starts to come off the bone. Adjust the seasoning and serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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