The Traditional Milanese Cassoeula is a hearty and rich dish prepared with ribs, sausages, and cabbage.
An easy slow-cooking recipe where the ingredients are first prepared individually, then combined and cooked together.
A dish of humble peasant origins made with the less noble parts of the pig like trotters, rind, and snout, which today have become optional because they are not so easily found.
Pay attention to the steps for the various ingredients and ask your butcher to cut the ribs in half if they are too wide, making it easier to serve.
If you enjoy Milanese and Lombard cuisine, below are other typical recipes to try, and then right after the photo, we’ll discover how to prepare the Traditional Milanese Cassoeula!!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for the Traditional Milanese Cassoeula
- 1.1 lbs pork ribs
- 10.6 oz sausages
- 3.5 oz pork rind
- 7.1 oz pork trotters (optional)
- 2.2 lbs savoy cabbage (already cleaned)
- 1 carrot (large)
- 1 onion (large)
- 1 stalk celery
- 1.8 oz tomato paste
- 1.1 oz lard
- 1 sprig rosemary
- 1 glass dry white wine
- to taste salt
- Half liter vegetable broth
- to taste black pepper
Preparation of the Traditional Milanese Cassoeula
To prepare the Traditional Milanese Cassoeula, first remove the fat from the rind (you will need it later).
Place the trotters, rind, and if used, tail and snout, in a pot with plenty of water.
Cook them for at least 45 minutes, skimming with a skimmer.
Meanwhile, melt the fat removed from the rind together with the lard (you can use extra virgin olive oil if you prefer) and brown the ribs, turning them on each side with the rosemary sprigs.
Add the sausages and brown them for just a few moments, turn off the heat and keep warm.
Roughly chop the onion, carrot, and celery and sauté them in a large, high-sided pot until the onion is almost transparent.
Add the tomato paste.
In the meantime, clean the cabbage by removing the tougher outer leaves and cutting the ones to be used into coarse pieces.
Remove the bone from the trotters and cut the rind and snout into pieces.
When the sauté is ready, add the pork pieces, ribs, and sausages to the pot and at high heat, let them absorb flavors, mixing well.
Deglaze with the wine, letting it evaporate, then add the cabbage and mix again.
Add half of the broth to the pot, cover with a lid leaving a vent, and cook for about 1 and a half hours, adding more hot vegetable broth if the base dries out too much.
Only at the end of cooking, salt and pepper to taste. The Traditional Milanese Cassoeula is ready when all the meat is very tender and the cabbage is practically dissolved.
It is usually allowed to cool and kept in the refrigerator for at least 8 hours before being reheated over low heat before serving.
This way, all the flavors will concentrate.
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How to store Traditional Milanese Cassoeula
You can store it in the refrigerator well sealed in an airtight container for 2 days.
Other recipes
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FAQ (Questions and Answers)
What wine to pair with it?
Serve the traditional Milanese cassoeula with a red wine, such as Barbera or Lambrusco.
What side dish to serve with cassoeula?
Serve it with grilled polenta or mashed potatoes, and of course, with plenty of bread to soak up the juices.
