Cassoeula

Preparation:

Preparation: Cut the onion into slices and brown it in a large pot together with the lard and butter. Cut the meat into small pieces and brown them in the pan. After about 10 minutes add the coarsely chopped vegetables. Dissolve 3 tablespoons of tomato puree in a little water and add it to the meat, salt and pepper and cook in a covered pot over low heat. Halfway through cooking, add the salamis and the thinly sliced cabbage; continue cooking, adding a little white wine from time to time. The cooking will be completed when the cabbage is completely undone. Serve it with hot polenta.