Cassoeula keto: Lombard tradition

Cassoeula is a poor dish of the Lombard peasant tradition, when out of necessity the noble parts of the pig were sold and with the scraps (pork rinds, feet, ear etc.) this substantial single dish was prepared, this is a very simplified version, with easily available ingredients, simple but extremely tasty and nutritious.
There are many variations of cassoeula, in Como, for example, pig's feet are omitted, in Novara goose meat is also added, in Pavia pork knuckles are used.
In the European popular culinary tradition there are similar dishes, such as the different forms of French Potée (soups based on cabbage and pork), the Alsatian Choucroute and the Polish Bigos.
My keto cassoeula is a succulent cabbage stew with pork ribs and salami, perfect for a winter Sunday lunch.
It is usually served with polenta but to stay within the ketogenic diet, it is better to accompany it with a cauliflower puree.
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Ingredients :
1kg of pork ribs
500 g of salami
1kg of savoy cabbage
30g of tomato paste
to taste Olive oil
1 liter of broth
salt and pepper
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Macronutrients for one serving (total 8 servings)
Calories (kcal) 565
Carbohydrates (g) 8.4
Fats (g) 43.2
Protein (g) 37.3
Nutritional values may vary. My calculation is based on the products I used.
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Important: This channel does not give medical advice, nor does it suggest the use of techniques as a form of treatment for physical problems, for which the advice of a doctor is required. If you decide to apply the information contained in this channel, you do not assume any responsibility. The intention of the channel is to be illustrative, not exhortative or didactic.
Before starting a ketogenic diet, always ask your doctor for advice.
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