Cassoeula

Cassoeula is a traditional dish of Lombard cuisine, known for its rich and hearty flavor, perfect for the winter months. This dish combines pork meat and savoy cabbage (cabbage) in a very enveloping blend of flavors.

Ingredients

• 1 kg of savoy cabbage
• 400 g of pork ribs
• 300 g of Vercelli sausages (or other small spicy sausages)
• 200 g of pork rind
• 2 pig’s trotters
• 1 onion
• 2 carrots
• 1 celery stalk
• 2 cloves of garlic
• Meat broth as needed
• 50 g of butter
• Salt and pepper as needed
• White wine for deglazing

Preparation

1. Start by preparing the cabbage: remove the tougher outer leaves, cut them in half, remove the core, and slice them finely.
2. Clean the rind and trotters and put them in a large pot full of cold water. Bring to a boil and simmer for about an hour.
3. Meanwhile, clean and cut the pork ribs and sausages into pieces.
4. In another large pot, melt the butter and add the chopped onion, carrots, and celery, then let it sauté gently.
5. Add the ribs and sausages, making sure to brown all the pieces of meat well.
6. Deglaze with a little white wine and let the alcohol evaporate.
7. Drain the rind and trotters from the water, cut the rind into pieces, and add everything to the pot with the other meats.
8. Add the cabbage, mix and cover everything with the meat broth.
9. Let it cook on low heat for about 2 hours, until the cabbage is tender and the flavors are well combined.
10. During cooking, if necessary, add more broth to maintain the right level of moisture.
11. Season with salt and pepper at the end of cooking.

Serve the Cassoeula very hot, accompanied by polenta or, for an extra touch, with slices of toasted rustic bread.

Curiosity

Cassoeula is a dish that is traditionally consumed after the first frost, when the cabbages, it is said, acquire the maximum of their flavor. Furthermore, it’s a perfect dish to be reheated, becoming even more delicious the next day.

Enjoy your meal!