Cassoeula
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
Allergen information: may contain celery and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
- 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
Store leftover cassoeula in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed, until warmed through.
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