Cabbage with Pork Sausages (Lombardy)

Meat

Ingredients

White cabbage ( 2 pounds)- 1 large

Butter- 2 tbsps

Pork belly or fat bacon, diced- 1/2 cup

Onion, thinly sliced- 1

Wine vinegar- 2 1/2 tbsps

Salt

Italian pork sausages- 6 small

Discard the outer leaves of the cabbage, shred the cabbage coarsely and wash it thoroughly. Drain. Heat the butter and the pork belly in a large pan, and saute the onion until soft but not brown. Add the cabbage and stir well so that the leaves are coated with fat. Cook over a moderate heat until the cabbage begins to brown. Sprinkle with vinegar, add salt to taste. Arrange the sausages, prickled all over with a fork, on top of the cabbage, cover the pan and simmer for 1 hour. Serve the cabbage on a hot platter, garnished with the sausages.

Serves 4