First remove the 8 outer leaves of the Savoy cabbage and roughly cut the rest.
Brown the celery, carrot and onion cut into mirepoix in the butter and, once they are brown, add the pork ribs and the verzini. Simmer with white wine, add a spoon of tomato concentrate, the Savoy cabbage and pour some stock. Add salt and simmer with the lid down for about 50 minutes. If necessary, add stock. Let the liquid evaporate in the last 20 minutes. Once everything is cooked, remove the bones of the ribs, cut the verzini into cubes and, once it has cooled, add the cubes of Salame di Milano.
Remove the central part of the outer leaves of cabbage and blanch them in boiling water. Let them cool in water and ice. Then, let them dry and put them aside.
Spread the puff pastry – which should be a few millimetres thick – put the cabbage leaves and the slices of Milano sausage on it and add, at the centre, the cassoeula. Finally, roll the pastry and bake it. Once the pastry is golden, remove from the oven, let it cool down and cut it into slices.
On the serving plate, arrange a julienne of blanched Savoy cabbage, a little reduced cassoeula sauce and cubes of Salame di Milano.