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Cassoeula (Lombardy Pork and Cabbage Stew)

Cassoeula is a hearty Lombardy stew made with pork ribs, sausages, and Savoy cabbage slowly braised until silky and rich. It’s the ultimate winter comfort dish, best served with soft, creamy polenta on cold nights.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian (Lombardy / Northern Italy)
Calories: 620
Ingredients Method Notes

Ingredients
  

For the stew:
  • 2 lb 900 g pork ribs
  • 1 lb 450 g Italian sausages (mild or luganega)
  • ½ lb 225 g pork rind, ear, or trotter (optional, for authentic texture)
  • 1 medium Savoy cabbage roughly chopped
  • 1 medium onion chopped
  • 1 celery stalk chopped
  • 1 carrot chopped
  • 2 tbsp olive oil
  • ½ cup dry white wine
  • 1 tbsp tomato paste optional, for color
  • 2 cups light broth or water enough to barely cover meat
  • Salt and freshly ground black pepper to taste
Optional:
  • 1 bay leaf
  • A drizzle of olive oil for serving
  • Soft polenta for serving

Method
 

Prep the specialty cuts (if using):
  1. Rinse pork rind, ear, or trotter well. Simmer in salted water for about 1 hour until tender. Drain, cool, and cut into bite-size pieces.
Wilt the cabbage:
  1. In a wide pan, cook the chopped Savoy cabbage with a splash of water until it softens and loses about half its volume. Set aside.
Brown the meats:
  1. Heat olive oil in a large heavy pot. Brown ribs and sausages in batches until golden on all sides. Remove and set aside.
Build the soffritto:
  1. In the same pot, add a little more oil. Sauté onion, celery, and carrot until soft and fragrant. Stir in tomato paste (if using).
Deglaze:
  1. Pour in the wine and scrape up any browned bits from the bottom of the pot. Let it reduce slightly.
Assemble the stew:
  1. Layer the wilted cabbage at the bottom of the pot. Place browned meats and prepared pork parts on top.
Add liquid:
  1. Pour in broth or water to barely cover the meat. Season lightly with salt and pepper.
Slow braise:
  1. Cover and simmer gently for about 1½ to 2 hours. The meat should be tender and nearly falling apart, and the sauce thick and glossy.
Adjust and finish:
  1. If the stew is too brothy, uncover and simmer over medium heat to reduce. Taste and adjust seasoning.
Rest before serving:
  1. Let it rest off the heat for 15–20 minutes before serving, or refrigerate overnight for even deeper flavor.
Serve:
  1. Ladle over soft, creamy polenta and drizzle with olive oil or a crack of black pepper.

Notes

  • Make ahead: The stew tastes even better the next day. Chill overnight, skim the fat, and reheat gently.
  • Polenta pairing: Soft, spoonable polenta is the classic base—skip firm polenta for authenticity.
  • Ingredient swaps: If you can’t find specialty parts, just use pork ribs, sausage, and a touch of pork shoulder.
  • Texture tip: Keep liquid low; this is a stew, not a soup.
  • Wine pairing: Serve with a medium-bodied red like Barbera or Chianti.