Cassoeula

From Lombardy’s winter kitchens, cassoeula is a slow-simmered pork-and-cabbage stew once tied to thrifty use of the whole pig. Ribs, sausage, and Savoy cabbage melt together in one pot, classically spooned over soft polenta.

Serves 6 · 30 min prep · 150 min cook

Estimate for one serving

• 300 cal
• 12g protein
• 24g carbs
• 8g fat
• 8g fiber

Every recipe here is free to read.

Ingredients

• 1 large head Savoy cabbageProduce
• 1 1/2 lb pork ribsMeat
• 4 links Italian sausageMeat
• 8 oz pork rind or spare parts (optional traditional)Meat
• 1 onionProduce
• 1 carrotProduce
• 2 tbsp butterDairy
• generous black pepperSpices
• to taste saltSpices
• for serving polentaPantry

Instructions

1. 1Brown pork pieces and sausage; set aside.
2. 2Sweat onion and carrot in butter.
3. 3Add cabbage in layers with meats; add a little water or broth.
4. 4Simmer long and slow until cabbage is silky and pork tender.
5. 5Pepper boldly. Serve with polenta.