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Cassoeula milanese served with creamy polenta on a white plate.

Cassoeula Recipe (Pork and Cabbage Stew)

Cold evenings feel better with Cassoeula Milanese simmering on the stove, as pork ribs, sausages, and cabbage slowly cook into a rich stew.

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 g – 4.5 oz pork rind – cleaned and cut into strips
  • 500 g – 1.1 lb pork ribs cut
  • 4 verzini sausages
  • 200 g – 7 oz luganighe sausages
  • 1 kg – 2.2 lb 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 with kitchen paper, then set aside.

  2. Wash and roughly shred the cabbage. Don’t dry it. Put it in a pot, cover, and cook on low heat for 5 minutes to soften.
  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 well.
  4. Add the white wine and let the alcohol cook off. Then remove the meat and set it aside.
  5. Put the chopped celery and carrots in the same pot and fry until soft. Add the tomato purée, 1 tablespoon of water, and salt and pepper to taste, then cook for 3 minutes.
  6. Add the softened cabbage, then place the meat and pork rind on top.
  7. Mix and cook, covered, for about 1 ½ hours, or until the meat is tender and falls off the bone.
  8. Serve warm with soft polenta.