Giuditta Zadra, Tres, Trento
(Yield: 4 servings)
4 tablespoons extra-virgin olive oil
1 medium onion (diced)
1 large cabbage (sliced very thin)
½ pound smoked bacon (sliced ½-inch thick)
1 pound fresh sausage (see note)
1 pound smoked pork meat
or spare ribs (see note)
6 cups chicken or beef broth (warmed)
1. Warm oil in large oven-proof Dutch oven over medium heat and sauté onions until translucent.
2.Add cabbage and smoked bacon with enough broth to cover contents.
3.Cook for approx. 10 minutes, making sure the Dutch oven does not dry out. Add broth as required.
4.Remove from stove and place Dutch oven in an oven preheated to 350°F.
5.The entire baking time will be 2 hours. During the final half hour add sausage and other smoked pork meat.
6.Add broth as required, until the last ½ hour.
7.The cabbage dish is done when the cabbage begins to turn light brown, the broth has boiled down, and the meat is cooked.
8.Serve this dish with polenta (see page 308).
Note: the sausage and ribs should be cut into small pieces and then boiled in water separately on the stove for approx. ½ hour to cook partially and to eliminate the grease.