Total Calories: 338
1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, cook the pork ribs and the sausages in the oil over medium heat until browned on one side, about 8 minutes.
2 Turn the meats with tongs and scatter the onion around the pieces. Cook, stirring occasionally, until the onion is tender and golden, about 10 minutes.
3 Add the wine and bring to a simmer. Stir in the cabbage. Sprinkle with salt. Cover the pot and reduce the heat to low. Cook, stirring occasionally, about 1 hour and 30 minutes, or until the rib meat is very tender and coming away from the bone. Transfer to a serving platter and serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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