Entree: Switzerland – Italian Swiss / Ticino – Cazöla (A rustic Ticinese pork and savoy cabbage stew traditionally served with polenta)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Total 2 hrs

Ingredients

- 1 lb (450 g) pork spare ribs, cut into sections
- 1 lb (450 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) pork sausages (lugàniga or similar), about 4 sausages, approx. 1 lb (450 g) total
- 4 oz (115 g) pancetta or smoked bacon, diced
- 1 large onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 2 tbsp (30 ml) olive oil
- 1 cup (240 ml) dry red wine
- 14 oz (400 g) canned crushed tomatoes
- 3 cups (720 ml) beef or chicken stock
- 1 medium savoy cabbage, core removed and coarsely chopped, about 2 lb (900 g)
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 tsp (5 g) salt, more to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) red wine vinegar or to taste
- For the polenta: 1 cup (170 g) coarse cornmeal (polenta)
- For the polenta: 4 cups (960 ml) water
- For the polenta: 1 tsp (5 g) salt
- For the polenta: 2 tbsp (30 ml) butter and 1/2 cup (50 g) grated alpine cheese (optional)

Instructions

1. Pat the pork pieces and ribs dry and season lightly with salt and pepper. In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat.
2. Brown the pancetta or bacon until fat renders, then add the pork ribs and pork shoulder pieces. Brown in batches so pieces get a good sear, about 6–8 minutes total. Remove browned meat and set aside.
3. In the same pot, brown the sausages briefly on all sides, then remove and slice into large pieces when cool enough.
4. Add the chopped onion, carrots and celery to the pot and sauté until softened, about 6–8 minutes. Stir in the tomato paste and cook 1 minute.
5. Deglaze the pot with the red wine, scraping up browned bits. Return all the meats to the pot, add the crushed tomatoes and the stock. Add bay leaves and rosemary. Bring to a simmer.
6. Reduce heat to low, cover partially, and simmer gently for 1 to 1 1/2 hours until the pork is tender. Skim any excess fat during cooking.
7. Add the coarsely chopped savoy cabbage in batches into the pot during the last 25–30 minutes of cooking so it softens but retains some texture. Adjust seasoning with salt, pepper and red wine vinegar to brighten flavors.
8. While the cazöla finishes, make polenta: bring 4 cups (960 ml) water and 1 tsp (5 g) salt to a boil in a saucepan. Gradually whisk in the cornmeal and reduce heat to low. Cook, stirring frequently, until thickened and tender, 25–30 minutes. Stir in butter and grated cheese if using.
9. Remove bay leaves and rosemary stem from the cazöla. Serve generous ladles of the pork and cabbage stew over bowls or plates of polenta.