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Cassoeula

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.