Savoy cabbage soup with pork ribs

A delicious, flavourful winter soup. Keep it fairly thick. This uses leftovers: I had cabbage left from cabbage rolls and two ribs forgotten in the freezer. A perfect combination, inexpensive and rewarding.

INGREDIENTS FOR 2 PEOPLE

1 SAVOY CABBAGE

1 POTATO

1 ONION

2 PORK RIBS

1 JAR OF TOMATO SAUCE

EXTRA VIRGIN OLIVE OIL

MEAT OR VEGETABLE STOCK

SALT

PEPPER

GRATED PARMESAN

I finely slice the cabbage.

I peel an onion and a potato.

I put oil in a pan, add the chopped onion and potato and sauté for 5 minutes.

I add the cabbage, cook for a few minutes, then lay the ribs on top.

I season with salt and pepper.

I add a jar of tomato sauce and cover with stock, reserving some to add during cooking if needed.

I cover and simmer gently for at least 1 hour, until the meat is tender and comes away from the bones. This depends on the size of the ribs. I remove them, take out the bones and cut the meat into small pieces.

I roughly blend the soup with a hand blender.

I add the meat: the soup is ready.

I serve in terracotta bowls with plenty of Parmesan and a drizzle of oil, accompanied by toasted bread croutons.