Cassoëula Recipe: A Hearty Northern Italian One-Pot Meal
If you’re craving a rich, comforting dish packed with flavorful meats, vegetables, and a touch of rustic Italian charm, then Cassoëula is the dish for you. Hailing from the Lombardy region of Italy, Cassoëula is a traditional one-pot meal that combines pork, cabbage, and a variety of other ingredients in a slow-cooked, savory stew. This dish is perfect for those colder months, often served at family gatherings or special occasions. Let’s walk you through this robust recipe that will fill your kitchen with an irresistible aroma.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pork ribs | 800g |
| Pork skin (cotenna) | 200g |
| Pork shoulder | 550g |
| Pork belly | 350g |
| Sausages (preferably Italian or pork) | 330g |
| Sausages (small, like “verzini”) | 500g |
| Cabbage (verza) | 1 kg |
| Celery | 60g |
| Carrots | 60g |
| Onions | 120g |
| Tomato puree (passata) | 130g |
| Beef broth | 200g |
| Salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | 50g |
| Butter | 50g |
Preparation Steps:
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Prepare the Pork Cuts:
Start by preparing the various cuts of pork. Begin with the pig’s feet (piedini di maiale). Cut them in half lengthwise, then flame them to burn off any hairs or bristles. Scrape the skin on the inside to remove excess fat, then flame the ears (orecchio di maiale) the same way. Rinse all the pieces under cold running water to clean them thoroughly. -
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Vegetable Prep:
While the pork is cooking, finely chop the celery, carrots, and onions. These vegetables will form the aromatic base of your stew. -
Cooking the Vegetables:
In a large, heavy-bottomed pot, drizzle olive oil and add the butter. Heat them over low heat until the butter melts completely. Add the chopped onions and cook gently until they become soft and translucent. This will create a sweet, aromatic base for the dish. -
Prepare the Sausages:
Take the sausages and cut along the casing lengthwise to remove it. Then, cut them into small pieces or chunks. For an added touch, you can use a mix of sausages, such as Italian-style and small “verzini” sausages. -
Searing the Meat:
Once the onions are softened, add the sausages and pork cuts to the pot. Brown the meat on all sides, ensuring that the sausages and pork are nicely seared and developed a deep, golden color. Once the meat is browned, deglaze the pot with white wine. Allow the wine to evaporate completely, infusing the meat with a rich depth of flavor. -
Cooking the Broth:
Once the wine has evaporated, remove the meat from the pot and set it aside in a bowl. In the same pot, add the finely chopped celery and carrots. Sauté the vegetables for 1-2 minutes on low heat, allowing them to soften and meld with the remaining juices in the pot. Then, add the tomato passata and stir to combine. -
Simmer with Broth:
Pour in a ladle of beef broth to loosen up the tomato mixture and bring the ingredients together. Season with salt and freshly ground black pepper. Stir to combine, ensuring the mixture is well-seasoned and evenly distributed. Cover the pot with a lid and let it simmer for about 10 minutes. -
Preparing the Cabbage:
While the base simmers, wash and roughly chop the cabbage into large pieces. The cabbage will cook down significantly during the stewing process, so don’t worry about it being too bulky at first. -
Combine Everything in the Pot:
Once the broth mixture has simmered and reduced a little, add the cabbage to the pot. Mix everything together, ensuring the cabbage is well-coated with the flavorful base. Then, return all of the seared meat — including the pork ribs, sausages, and small pork cuts — back into the pot. -
Slow Cooking:
At this stage, cover the pot and let the Cassoëula stew gently over low heat for at least 2 hours, stirring occasionally to ensure even cooking. The pork will become incredibly tender, and the cabbage will absorb the savory flavors of the meat and broth. If the stew becomes too thick during cooking, add a bit more beef broth or water to maintain the desired consistency. -
Finishing Touches:
As the Cassoëula reaches the final stages of cooking, give it one last taste and adjust the seasoning if necessary. Add more salt or pepper to suit your preferences. -
Serving:
Once the stew is rich, tender, and bursting with flavor, serve it hot, ideally with a generous slice of crusty Italian bread to soak up the delicious juices. This dish is hearty enough to be a main course on its own and is guaranteed to warm you from the inside out.
Nutritional Information:
For a dish like Cassoëula, which is packed with a variety of meats and vegetables, it’s important to consider both the indulgence and the nutritional value it provides. Here’s a rough breakdown based on serving size for 4 people:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~700 kcal |
| Protein | ~50g |
| Fat | ~50g |
| Saturated Fat | ~15g |
| Carbohydrates | ~15g |
| Fiber | ~5g |
| Sugars | ~8g |
| Sodium | ~800mg |
Please note that the actual nutritional content can vary depending on specific ingredient brands and portion sizes.
Tips and Variations:
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For Extra Flavor: Some people love to add a dash of vinegar or a few sprigs of fresh rosemary to the pot near the end of cooking for added complexity.
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Make it Spicy: If you prefer a bit of heat, you can toss in a few dried chili flakes when sautéing the onions and vegetables.
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Substitute Meats: If pork isn’t your favorite, you can easily substitute with beef or chicken, though the flavor of the dish will change.
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Cabbage Choices: While verza (Savoy cabbage) is the traditional choice, you can use other varieties like green cabbage, though the texture might differ slightly.
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Slow Cooker Option: If you prefer to set it and forget it, you can make Cassoëula in a slow cooker. Brown the meat beforehand, then combine it with the vegetables, broth, and seasonings in the slow cooker. Set on low for 6-8 hours.
Cassoëula is a dish that epitomizes comfort food — it’s filling, flavorful, and perfect for gathering friends and family around the table. The slow cooking process allows the flavors to meld together, creating a rustic stew that is both hearty and satisfying. Whether you’re celebrating a special occasion or simply enjoying a cozy evening at home, Cassoëula is sure to be a crowd-pleaser.
