Cassoeula is a stew made with pork meat and cabbage


Servings 4 to 5

  •    4.5 oz. pork rind cleaned and cut in strips
  •     1.1 lbs. pork ribs cut
  •     4 verzini sausages
  •     7 oz. luganighe sausages
  •     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
  •     ½ cup white wine
  •     1 tbsp tomato purée
  •     Salt and Pepper


  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.

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