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You are here: Home / Recipes / Italian / Cassoeula

Cassoeula

May 5, 2014 By Manu 8 Comments

Cassoeula

As I mentioned in my previous post on how to make Verzini sausages at home, Cassoeula is one of the most iconic dishes from Milan, the city where I was born.  Cassoeula is a stew made with pork meat and cabbage.  In the past, people would cook pig’s ears and trotters in it too, but I am going “the modern way” and using only meat, rind and sausages.  The weather in Milan can get quite cold in winter and this is a deliciously hearty stew that is usually served on soft and creamy polenta.  In fact, this is probably THE dish I think of when I think about cold winters.  I hadn’t made it in a while, as it doesn’t get very cold here, but after making verzini, I really felt like eating this.  If you like pork meat, sausages and comfort food, this is the perfect stew for you.  Try it and don’t forget to check out all my other Regional Italian recipes!  Enjoy!

Cassoeula

Cassoeula
5 from 1 vote
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Cassoeula

Cassoeula - a stew made with #pork meat and cabbage - is one of the most iconic dishes from the Italian city of Milan.

Course Main
Cuisine Italian
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 to 5
Author Manuela Zangara

Ingredients

  • 125 gms – 4.5 oz. pork rind cleaned and cut in strips
  • 500 gms – 1.1 lbs. pork ribs cut
  • 4 verzini sausages
  • 200 gms – 7 oz. luganighe sausages
  • 1 kg – 2.2 lbs. cabbage roughly shredded
  • ½ onion chopped
  • 1 celery stalk chopped
  • 1 carrot chopped
  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 120 ml – ½ cup white wine
  • 1 tbsp tomato purée
  • Salt and Pepper

Instructions

  1. Cook the pork rind in boiling water for 45 minutes, or until soft. Drain and dry it with kitchen paper and keep aside.
  2. Wash and roughly shred the cabbage. Do not dry it. Put it in a pot, cover it and put it on a slow fire, to soften for 5 minutes.
  3. In the meantime, sauté the chopped onion in the butter and extra virgin olive oil until soft. Add all the meat (apart from the rind) and brown it well.
  4. Add the white wine and burn off the alcohol. Then remove the meat and keep it aside.
  5. Put the chopped celery and carrots in the same pot and fry them until soft. Add the tomato purée, 1 tbsp of water, salt and pepper to taste and cook for 3 minutes.
  6. Add the softened cabbage and then the meat and rind on the top.
  7. Mix and cook, covered, for about 1 hour and a half or until the meat is tender and falls off the bone.
  8. Serve warm with some soft polenta.

Cassoeula

Cassoeula

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Related Posts:

  • Home-made Verzini
  • CABBAGE AND TALEGGIO CRESPELLE
  • SAFFRON GNOCCHI WITH SAUSAGE AND PORCINI
  • POLENTA CONCIA
  • Vin Brule

Filed Under: Italian, Mains, Meat, Regional Italian Dishes, Special Occasions Tagged With: cabbage, cassoeula, dinner, Italian, mains, Milan, polenta, pork, Regional Italian Dishes, Special Occasions, stew, winter

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Comments

  1. Frank @Memorie di Angelina says

    May 5, 2014 at 9:40 pm

    Now, this really is comfort food! Even if the weather is going in the opposite direction here in the Northern Hemisphere, I’d find this hard to resist..

    Reply
  2. Nuts about food says

    May 7, 2014 at 8:42 pm

    Love, love, love casseoula!

    Reply
  3. Christy @ Confessions of a Culinary Diva says

    May 10, 2014 at 11:45 am

    What a beautiful dish to serve when the weather is cold out. We don’t get many cold days in Palm Springs, but I’m bookmarking this in case we get one this year.

    Reply
  4. Te Raina says

    July 13, 2015 at 10:14 pm

    Yum yum yum! 5 stars for a hearty, flavoursome, winter dish. I first had it at an Italian friend’s place a few weeks ago and have been hankering for it ever since. I’m ever so pleased with the result. Thanks for the pictures Manu, they were very helpful. Highly recommended recipe if you like pork, sausages and casserole 🙂

    Reply
  5. giancarlo cenciarini says

    November 27, 2019 at 3:17 am

    FANTASTICO. Only the great MANU’ could find such great specialty of Brianza. Manuela,could you make MAZZAFEGATI SALATI,e great specialty from Umbria? Not the sweet mazzafegati with orange and pine nuts. Grazie per la cucina italiana.You are the very best. Your admirer from Vancouver Island

    Reply

Trackbacks

  1. Cassoeula | Italian Food & Wine | Scoop.it says:
    May 7, 2014 at 4:32 am

    […] As I mentioned in my previous post on how to make Verzini sausages at home, Cassoeula is one of the most iconic dishes from Milan, the city where I was born. Cassoeula is a stew made with pork meat and … Continue reading → The post Cassoeula appeared…  […]

    Reply
  2. Pizzas are just as good as Birthday Cake | Imported Kiwi says:
    November 20, 2014 at 9:13 pm

    […] was made with the recipe from Manu’s Menu. I used pork hocks with skin on instead of ribs and rind, so I didn’t boil the rind first. I […]

    Reply
  3. Milan Guide - Italy says:
    October 2, 2015 at 7:10 pm

    […] Risotto with Gorgonzola Sauce Brutti ma Buoni Casoncelli alla Bergamasca Panino con la Salamella Cassoeula Home-made Verzini Sbrisolona Panettone Tortelli di Zucca Mostarda Mantovana Riso al Salto Pumpkin […]

    Reply

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