Cassoeula (Milanese Pork and Cabbage Stew)

Name: Cassoeula (Milanese Pork and Cabbage Stew)
Yield: 1 serving
Ingredients: 500 g 1 lb pork ribs, cut into individual ribs; 250 g 1/2 lb mild Italian style sausage, of the 'verzini' type if you can find it (see Notes); 100 g 3-1/2 oz pork rind; 1 pork trotter; 1 pork tail; 1 pork ear; 1 pork snout; 1 small onion; 1 small carrot; 1 Stalk of Celery; a splash of red or white wine; 1 head of Savoy cabbage; water or broth; 2-3 Tbs tomato concentrate; olive oil; salt and pepper

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Course
Main Course
Cuisine
American

Cassoeula (Milanese Pork and Cabbage Stew)

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

500 g 1 lb pork ribs, cut into individual ribs
250 g 1/2 lb mild Italian style sausage, of the 'verzini' type if you can find it (see Notes)

Plus, if you dare, one of more of the following specialty parts:

100 g 3-1/2 oz pork rind
1 pork trotter cut in half or into large pieces
1 pork tail
1 pork ear
1 pork snout

To cook the pork:

1 small onion minced
1 small carrot minced
1 Stalk of Celery minced
a splash of red or white wine
1 head of Savoy cabbage trimmed of its core and roughly chopped
water or broth preferably homemade, q.b.
2-3 Tbs tomato concentrate or 1 cup of passata (optional)
olive oil
salt and pepper

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Instructions

Prepping the specialty pork parts

If you are using the optional pork parts, simmer them in a large pot of well salted water for an hour.
With a skimmer , remove the pork parts and set on a baking rack to drain. Let cool.
Cut the rind and ear into bite-sized squares. Remove the meat from the bones of the trotter. Cut the tail into short lengths. Set everything aside until needed.

Prepping the cabbage

Remove the tough outermost leaves from the Savoy cabbage. Cut the cabbage into quarters vertically, then trim off the tough core from the base of each quarter. Cut each into thick slices, then across into bite sized pieces.
Rinse the cut up cabbage in a large bowl of water. Then transfer the cabbage, still dripping wet, to a braiser or sauté pan.
Simmer, covered, over moderate heat until the cabbage has wilted and reduced by about half. Stir from time to time to prevent scorching.
When the cabbage is done, transfer to a bowl until needed.

Prepping the ribs and sausages

Shortly before you're ready to assemble and simmer your cassoeula, sauté the pork ribs and sausages in olive oil in a wide skillet until golden brown on all sides. (Keep them well spaced, proceeding in batches if necessary.) Set aside until needed.

Assembling and simmering the cassouela

In a large braiser or cast iron Dutch oven, sauté the onion, carrot and celery in olive oil until soft and translucent. Add a good dollop of tomato concentrate, mix it with the aromatic vegetables and let it cook for another minute or two.
Now add the ribs, sausages and, if using, other pork parts to the pot and turn them in the aromatic vegetables. Gently simmer everything together for a few minutes, seasoning with salt and pepper. Pour over a drizzle of red wine and let it evaporate.
Now add the Savoy cabbage leaves and give it a turn. Moisten with perhaps 500ml (2 cups) water (or broth). Simmer, stirring from time to time, for an hour and a half, or until everything is perfectly tender and the liquid is well reduced. The cassouela should have the consistency of a thick stew, not a soup.
If needed add more liquid to the pot to keep things moist. If on the other hand, the stew is still brothy when the meat is tender, turn up the heat and cook off the excess liquid.
Serve hot. It's even better reheated after an overnight rest.