Light Italian comfort stew
A lighter, weeknight-friendly version of the Lombard cabbage and pork stew: tender lean pork, juicy turkey sausage, sweet vegetables, and plenty of Savoy cabbage simmered into a cozy, rustic dish with a fresher finish.
Recipe video
Trim visible fat from the pork and cut it into even 3 cm / 1 1/4 in cubes. Slice the sausage into thick rounds, then wash hands and utensils after handling raw meat or poultry sausage.
Rinse the Savoy cabbage, remove the hard core, and cut the leaves into wide ribbons.
Heat the olive oil in a large heavy pot over medium heat until it shimmers gently.
Add the pork in one layer and brown for 6–8 minutes, turning until golden on several sides. Season lightly and avoid reusing utensils that touched raw meat unless washed.
Add onion, carrot, and celery. Cook for 5 minutes, stirring, until glossy and slightly softened.
Stir in garlic and tomato paste. Cook for 1 minute, just until fragrant and brick-red.
Pour in the wine, scraping the browned bits from the bottom. Simmer for 2 minutes.
Add stock, bay leaf, pepper, and a small pinch of salt. Cover and simmer gently for 30 minutes.
Fold in the cabbage by handfuls, letting it wilt slightly so it fits in the pot.
Cover and cook for 25 minutes over low-medium heat, stirring twice, until the cabbage is soft but still green-gold.
Add the sliced turkey or chicken sausage and simmer for 15 minutes, until fully cooked and juicy.
Check doneness: pork should be tender and cooked through, reaching at least 63°C / 145°F in the thickest pieces, and poultry sausage should reach 74°C / 165°F.
Uncover and simmer 5–10 minutes to reduce the broth to a light, glossy stew. Adjust salt and pepper.
Rest off the heat for 5 minutes. Finish with parsley and lemon zest, then serve hot.
