A Roman classic and, like so many of those dishes, smacking of garlic, chile, and bay. You can serve this with just bread, of course, or precede it with a pasta dish or soup.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the olive oil in a large deep skillet or flameproof casserole with a lid and place over high heat. A minute later, add the garlic and chiles. When they sizzle, add the ribs, meatiest side down; sprinkle with salt and pepper and add the bay leaves. Cook, more or less undisturbed, adjusting the heat so the meat browns nicely, for 5 to 10 minutes. Turn the ribs and brown again. Transfer the ribs to a plate.
Step 2
Pour off any excess fat and add the cabbage and some more salt and pepper. Cook, stirring occasionally, until it browns a bit, then add the wine and stir to release any brown bits stuck to the bottom of the pan. Return the ribs to the pot; adjust the heat so the mixture simmers steadily but not violently, then cover.
Step 3
Cook, checking occasionally to make sure the mixture does not dry out (if it does, add a little more white wine or water). When the ribs are tender and the cabbage is very soft—this will take at least 45 minutes and possibly up to an hour—uncover the skillet. If the mixture is soupy, turn the heat to high and cook, stirring occasionally and carefully, until it is more of a moist stew. Garnish and serve immediately or cover and refrigerate for up to a day before reheating.
