Who doesn’t love a warm hearty meat soup on a cold California night? Oxtail might be too strange of an ingredient for most but it’s been a favorite of mine since childhood. It’s not super common in Italy, at least not in my husband’s region. He says that it is a popular ingredient in Rome.
Normally we used regular green cabbage but the market was out of these. Red cabbage works just as well and has a more delicate flavor. It also didn’t stink up the house as much!
My husband braises the oxtail first before adding it to a large pot of water. Then he adds in the chopped potatoes, chopped cabbage, salt, pepper and selected herbs (like rosemary). You cook it over low heat for a few hours. Let it sit for a few hours before serving. Drizzle extra virgin olive oil and some parmigiano for extra flavor.
We got two dinners out of this and a delicious broth that was perfect for risotto last night.