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 - a stew made with #pork meat and cabbage - is one of the most iconic dishes from the Italian city of Milan.
- 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
Cook the pork rind in boiling water for 45 minutes, or until soft. Drain and dry it with kitchen paper and keep aside.
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.
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.
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.
Mix and cook, covered, for about 1 hour and a half or until the meat is tender and falls off the bone.
Serve warm with some soft polenta.