Cassoeula: Lombardy Pork and Cabbage Stew

Cassoeula is a Lombardy stew of pork and cabbage cooked until the meat is tender and the cabbage has collapsed into the sauce.

It is not a quick dish. Its flavour comes from slow cooking and from letting the cabbage soften properly.

A Cold-Weather Stew with Cabbage at the Centre

Savoy cabbage is important because it can cook down without disappearing completely. Pork ribs, sausage or other cuts give depth.

Keep the simmer gentle. Hard boiling can make the meat tough before the connective tissue softens.

Ingredients for Cassoeula

• 1 kg mixed pork – ribs, sausage or shoulder pieces
• 1 large savoy cabbage – sliced
• 1 onion
• 1 carrot
• 1 celery stick
• Tomato paste
• White wine
• Broth
• Salt and pepper

Simmer Until the Pork Is Tender

1. Brown the pork.
   Brown the meat in batches so it takes colour.
2. Cook vegetables.
   Soften onion, carrot and celery in the same pan.
3. Deglaze.
   Add wine, reduce, then stir in tomato paste and broth.
4. Add cabbage.
   Add cabbage and simmer gently until meat and cabbage are tender.

Make Cassoeula Rich, Not Greasy

• Skim if needed.
  Remove excess fat from the surface.
• Cook cabbage fully.
  It should be tender and sweet.
• Rest before serving.
  The stew improves after a short rest.

Serving Cassoeula

Serve hot with polenta or good bread. It should feel generous and warming.

More Lombardy Recipes

Continue with Risotto alla Milanese, Milanese Veal Cutlet.