Main Meals


20 minutes
2–3 hours

“This is a traditional pork-and-cabbage stew from Lombardy.” – Abigail Donnelly

Wine/Spirit Pairing
Cederberg Cabernet Sauvignon

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  • 3 T olive oil
  • 1 free-range lamb rack, (or 6 chops)
  • 4 halved shallots
  • 6 baby red onions, peeled
  • 4 cloves garlic. crushed
  • 2 sticks celery, cut into chunks
  • 6 sage leaves
  • 2 star anise
  • 4 juniper berries
  • 1 t lemon zest
  • 10 slices salami, roughly chopped
  • a handful Italian parsley, chopped
  • ½ cup white wine
  • 2 cups beef stock
  • 2 cups water
  • sea salt and freshly ground black pepper, to taste
  • ½ head cabbage, roughly chopped
  • 500 g Woolworths pork bangers
  • For the gremolata mix:
  • 70 g 1 x pack, Woolworths pitted green olives with a hint of chilli, chopped
  • 2 anchovies, choped
  • 1 clove garlic, finely chopped
  • 3 T Italian parsley, finely choppd
  • 1 t lemon zest
  • 1 T lemon juice
  • 1 T extra virgin olive oil

1. Heat the olive oil in a large pan and fry the lamb over a medium heat until golden brown. Remove and set aside.

2. In the same pan, fry the shallots, onions, garlic and celery until browned. Add the sage, star anise, juniper berries, lemon zest, salami and parsley and fry for a further 5 minutes.

3. Deglaze the pan with the wine, then cook for 5 minutes. Add the stock and water, season, then place in an ovenproof baking dish and cover with foil. Bake for 10 hours.

4. Remove the foil and add the cabbage and pork bangers, then bake uncovered for a further 45 minutes–1 hour, or until the lamb is soft and the bangers fully cooked. Season and serve with the gremolata.

Cook's note: This stew often includes inexpensive cuts such as pork trotters and pigs’ ears. We’ve used pork bangers, with salami slices for more flavour. Serve with boiled baby potatoes or creamy polenta.

Find more Italian recipes here. 

Photograph: Jan Ras
Food assistant: Bianca Strydom

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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