Savoy Cabbage Mantua-style

Description

• 4 servings

Ingredients

• 1 savoy cabbage 1 kg (2 lb)
• 100 g (3½ oz) diced pancetta (cured pork meat similar to unsmoked bacon)
• 0.1 l (3½ fl oz) white wine vinegar
• 0.1 l (3½ fl oz) meat stock
• 4 sausages
• 1 onion
• salt
• pepper

Procedures

1. Wash and clean the savoy cabbage, discard the tough outer leaves and cut into very thin strips, then scorch it in boiling water for 5 minutes.
2. Prick the sausages with a toothpick, slice the onion and place in a pan, then add the pancetta and cook covered on a low heat for 5 minutes.
3. When the onion turns golden, add the cabbage, drizzle with vinegar and season with salt and pepper.
4. Cook on a low heat for about an hour, stirring frequently, and add the meat stock if need be.
5. Serve hot.