Bottaggio - Pork & Cabbage Stew | Flour & Fig

Ingredients

• 2 lb Pork shoulder cut in to cubes (900g)
• 2 lb Assorted sausages (900g)
• 1/2 cup Fresh pork rind or Pancetta (110g)
• 1/2 cup Diced celery (80g)
• 1/2 cup Diced carrot (80g)
• 1/2 cup Diced yellow onion (80g)
• 2 Cloves of garlic, crushed
• 1/2 cup Italian parsley, finely chopped (30g)
• 2 tbsp Tomato paste (28g)
• 1/2 cup Dry red wine (117ml)
• 3 cup Veal stock, or 2 cups chicken and 1 cup beef (710ml)
• 4 cup Savoy cabbage, cut in to small chunks (455g)
• 2 tbsp Olive oil or lard (30g)
• 1/2 cup Minced Italian parsley (30g)
• 1 Garlic clove, minced
• 1 tbsp Orange zest (6g)