Main CourseDinner

Cassoeula

Name: Cassoeula
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 400 g pork rib cut into pieces; 200 g pork sausage cut into pieces; 100 g pork rind cleaned and rolled; 1 pcs yellow onion chopped; 1 pcs carrot chopped; 1 pcs celery stalk chopped; 2 tbsp tomato paste; 120 ml white wine; 1 pcs savoy cabbage cored and roughly chopped; 500 ml vegetable broth; 2 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper freshly ground

Cassoeula is a hearty and rich Lombard stew, perfect for cold weather. This recipe combines various cuts of pork with savoy cabbage, slow-cooked to tender perfection. It's a comforting dish with deep, savory flavors.

An original recipe by Forkin

Total time: 3 hr 30 min
Serves: 4
Difficulty: Medium
Per serving: 627 kcal

Gluten-free

Allergen information: may contain celery and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gpork rib, cut into pieces
200 gpork sausage, cut into pieces
100 gpork rind, cleaned and rolled
1 pcsyellow onion, chopped
1 pcscarrot, chopped
1 pcscelery stalk, chopped
2 tbsptomato paste
120 mlwhite wine
1 pcssavoy cabbage, cored and roughly chopped
500 mlvegetable broth
2 tbspolive oil
1 tspsalt
0.5 tspblack pepper, freshly ground

Equipment

ladle · dutch oven · large pot · knife · cutting board

The method

Step by step

1
Blanch the pork rind in boiling water for 10 minutes, then drain and set aside.
About 10 min
Cook’s note: Blanching helps tenderize the rind and remove impurities.
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
About 1 min
3
Add the pork ribs and pork sausage to the pot and brown them on all sides.
About 8 min
Cook’s note: Browning adds depth of flavor to the stew.
4
Remove the browned pork from the pot and set aside.
About 1 min
5
Add the chopped onion, carrot, and celery to the pot and sauté until softened, about 5-7 minutes.
About 7 min
Cook’s note: Scrape up any browned bits from the bottom of the pot as you sauté.
6
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
About 2 min
Cook’s note: Cooking the tomato paste deepens its flavor.
7
Pour in the white wine and deglaze the pot, scraping up any remaining browned bits.
About 3 min
Cook’s note: Allow the wine to reduce slightly before adding other liquids.
8
Return the browned pork ribs and sausage to the pot, along with the blanched pork rind.
About 1 min
9
Add the chopped savoy cabbage and vegetable broth.
About 2 min
Cook’s note: The cabbage will wilt down significantly as it cooks.
10
Season with salt and black pepper.
About 1 min
Cook’s note: Taste and adjust seasoning later if needed.
11
Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for at least 2.5 to 3 hours, or until the pork is very tender.
About 2 hr 30 min
Cook’s note: Stir occasionally to prevent sticking and ensure even cooking.
12
Remove the lid for the last 30 minutes of cooking to allow some of the liquid to reduce and the flavors to concentrate.
About 30 min
Cook’s note: If the stew becomes too thick, add a little more broth or water.
13
Taste and adjust seasoning if necessary before serving.
About 1 min

Per serving

Nutrition

22%Score

Calories: 627kcal
Protein: 36.3g
Carbs: 26g
Fat: 40.9g
Fibre: 8g
Sugar: 13g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover cassoeula in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed, until warmed through.