Menu Close

Cassoeula – Lombard Pork and Cabbage Stew

Cassoeula
Jump to Recipe Print Recipe

[su_brhrbr]



[/su_brhrbr]Cassoeula, sometimes Cazzuola or Cazzola or bottaggio (probably derived from the French word potage) is a typical winter dish popular in Northern Italy, mostly in Lombardy. The dish has a strong, decisive flavour, and was a favourite of conductor Arturo Toscanini. One writer describes it as a “noble, ancient Milanese dish”, and writes of the inexpressible “pleasure that it furnishes the soul as well as the palate, especially on a wintry day”

Origins of Cassoeula

One account of the origins of the dish associates it with the January 17 celebration of St Anthony the Abbot which coincided with the end of the pig slaughtering season. The parts of the pig used for the dish were those ready for consumption immediately after slaughter, whereas the better cuts of meat would be hung to improve the flavour.

Another account traces the origins of the dish to the 16th century when Spain ruled Milan; it tells how a Spanish army officer taught the recipe to his lover, who cooked for a noble Milanese family, and the dish was well received and became popular.

Overview of Cassoeula Ingredients

The meat used in the dish includes mainly pork meat (usually least valuable parts like ribs, rind, head, trotters, ears, nose and tail), Verzino sausage, and sometimes other meats like chicken and goose. These are cooked in a casserole with ingredients such as onion, carrot, celery and black pepper for about two and a half hours, after which the cabbage is added and cooking continues for a further half-hour.

Usually, cassoeula is served with polenta and a strong red wine. It is tradition for this dish to be eaten starting after the first frost of the season, to let the cabbage be softer and tastier.

Cassoeula Variations

Many variations of this dish exist across the territory, but all of them share the use of cabbage. For example, in the Province of Como the head is used, but not the trotters; in the Province of Pavia only the ribs are used; and in the Province of Novara goose is added.

Cassoeula Recipe

Cassoeula

Cassoeula is a traditional dish in Lombardia. Also known as cazzoeula, it takes its name from the word cazza, or pan, in which it is prepared. A great Sunday afternoon dinner, or a nice way of warming up on a cold winter day, cassoeula is a hearty stew of cabbage and pork.
0 from 0 votes
Prep Time: 15 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 35 minutes
Course: Casseroles & Stews
Cuisine: Italian
Author: The Cook

Ingredients

  • 2 tablespoons olive oil
  • 1 rack pork ribs
  • 900 g pork butt
  • 4 pork sausages
  • 1 bacon end, coarsely chopped (or 500g large bacon bits)
  • 1 carrot, cut into 5mm dice
  • 1 stalk celery, peeled and cut into 5mm dice
  • 1 small onion, cut into 5mm dice
  • salt and freshly ground pepper, to taste
  • ½ cup white wine
  • 2 medium-sized heads cabbage, coarsely chopped
  • 2 cups beef stock

Instructions

  • Heat the olive oil in a large dutch oven or other large saucepan over medium high heat. Add the pork ribs and sear all sides. Set aside.
  • Repeat, searing the pork butt and then the pork sausages until all are nicely browned on all sides, using more olive oil if needed. Set aside.
  • Add the chopped bacon ends and saute until the fat is rendered and the bacon is slightly crisp.
  • Add the carrot, celery and onion, and cook until soft and just beginning to brown. Season with salt and pepper, to taste.
  • Add the white wine to the hot pan to deglaze. Cook until the wine is almost evaporated.
  • Add the chopped cabbage in a layer, stirring to combine with the vegetables. Place the meats on top of the cabbage.
  • Add the beef stock. Bring to a boil, then reduce heat to a simmer and cover. Cook over low heat for 2-3 hours, until all the meat is tender and falling apart.
Rate & Comment on this this Recipe

Nutrition

Serving: 0serving | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @cooking_r or tag #aussietasterecipes!
Like this recipe?Follow us @csoftwareaustra

Comments via Facebook

You might also like :

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x
Send this to a friend
blank
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
blank
Your Information will never be shared with any third party.
OR
blank
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
blank
Simple.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum.
2018 (C) All rights reserved.
{loginbox-username}
{loginbox-password}
{loginbox-remember}
{loginbox-submit}
Enter Your Details
Remember Me
Got Freebies?
Designer? Try our weekly freebies pack! Subscribe now and we will send you this week’s pack immediately.
Your Email
2016 (С) All rights reserved.
Enter Your Account
blank
{loginbox-username}
{loginbox-password}
{loginbox-remember}
Remember Me
{recaptcha}
{loginbox-submit}
blank
blank
JOIN OUR COMMUNITY
Just one step to success!
Don't Miss Out!
Stay in touch with us by receiving our monthly newsletter of new recipes and related food posts.
Aussie Taste
Recipe Newsletter
Subscribe to our newsletter and keep up with our latest recipes and cooking information.
Subscribe Now
Fresh berries straight from da woods. Get a 50% discount by subscribing to our free newsletter.
blank
blank
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Aussie Taste
Subscribe to our newsletter and get cooking help, food information, and wholesome healthy recipes
2017 (C) All rights reserved.
Aussie Taste Recipes
Enjoy our recipe newsletter with plenty of cooking information and straight forward recipes
Follow Us.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctot mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non taciti sociosqu.
2017 (C) All rights reserved.