Pork Stew With Smoked Sausage

Preparation:

Preparation: Clean and browse the cabbage. Blanch the leaves for 5 minutes in salted water, drain and collect them in a saucepan. Add the carrots cut into slices and the two types of meat cut into rather large cubes. Salt and pepper, no need for more seasoning. Cover and cook over low heat for an hour and a quarter. Pierce the sausages with the tines of a fork and, when there are 10 minutes left of cooking, put them in the pan. Stir, transfer to a hot serving dish and serve. Accompanying wines: Trentino Merlot DOC, Rosso Piceno DOC, Gioia Del Colle Rosso DOC.