Costine e Cavoli

• 1 kg meaty pork spare ribs, cut into 5cm chunks
• 40 g butter
• 2 <

Put the spare ribs, butter, garlic, seasoning and a pinch of nutmeg into a pot with a lid (preferably terracotta). Brown the ribs well, but make sure that they don’t stick, by stirring frequently. Add 100ml of the stock and leave to cook for 25 minutes, covered, on a medium heat.

Add the cabbage and more stock if required. Put the lid on and cook for 1½ hours on a medium heat until the