Cassoeula is one of the most iconic comfort dishes of Lombardy: a warm, deeply flavorful combination of cabbage, pork cuts and long, slow cooking that evokes winter gatherings and rustic kitchens. Originally a humble recipe meant to use every part of the pig, it has evolved into a symbol of northern Italian culinary heritage. Rich, hearty, and intensely satisfying, this dish is ideal for cold days or convivial meals where tradition takes center stage.
Traditional
Winter
Cassoeula
Cassoeula is a hearty Lombard dish made with cabbage and assorted pork cuts, slowly cooked to achieve a rich and deeply comforting flavor.
Ingredients
- Pork chops 6
- Fresh pork rind 300 g
- Pig tails 3
- Pig snout pieces to taste
- Butter 80 g
- Onion 1
- Carrots 2
- Celery stalk 1
- Tomato sauce 1 tbsp
- Savoy cabbage abundant leaves
- Sausage several pieces
- Salt to taste
- Flour 1 spoonful
Tools
- Pot
- Large saucepan
- Wooden spoon
Instructions
- Boil the pork cuts in lightly salted water for about 2 hours.
- Meanwhile sauté butter, onion, carrots and celery; dust with flour.
- When golden, add a ladle of broth and the tomato sauce.
- Cook 10 minutes, then add cabbage in layers and sausage.
- Simmer for 1 hour, adding broth if needed.
- Add the pork cuts and simmer 1 more hour.
- Serve with cabbage on the bottom and meat on top.
Nutritional values (per serving)
Calories
780 kcal
780 kcal
Fat
56 g
56 g
Carbohydrates
18 g
18 g
Protein
48 g
48 g
Sugar
6 g
6 g
Fiber
4 g
4 g
Sodium
820 mg
820 mg
This post is also available in: Italiano (Italian)
