Not an immediate choice when Italian vegetable cooking springs to mind, however certain principles used are very Italian, especially the sweet and sour ‘gastric’ made before the cabbage is started. This dish is virtually inseparable from the Roast Belly of Pork; it takes roughly the same amount of time and attention, and is cooked in the same oven. Together they make a hearty and simple winter dinner. Like the pork, the cabbage is good cold or reheated.