Preparation

• Today we cook ribs and sausage with cabbage. First, prepare the ingredients. Cut the ribs, separate the sausages and prick them, and finally clean and cut the cabbage.

  

• Use a large pot with high edges, prepare a sauté and brown the meat. Then add the white wine and let it evaporate.

  

• At this point, add the cabbage, rosemary, and add the broth in several batches. Let it cook with the lid closed for about an hour and a half.

  
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• Remove the rosemary and continue cooking without the lid, always checking that it’s not dry underneath, otherwise add another ladle of broth.

  

• Ribs and sausage with cabbage are ready to eat! Due to the long cooking, you can prepare them the night before. In this case, after the hour of cooking with the lid, turn off the heat and leave it covered. The heat will continue cooking very slowly. The next day, just heat it all for about 20 minutes, adding 1-2 ladles of broth.

  

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  See you there…Gery

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