Cassoeula (Cabbage with Pork Ribs, Sausages) Typical Recipe from Lombardy

 Ingredients: cabbage, pig ribs, cleaned, scraped and washed pork rind, sausages, cleaned, scraped and washed pig feet, pig ear, head, carrots, celery, onion, butter, a glass of dry white wine or meat broth, salt, (pepper) as needed

The recipe I propose today is a traditional delight that combines the rich flavors of pork with the crunchy texture of vegetables. It is an ideal dish for a family meal or a special occasion, full of flavor and warmth.

To begin with, make sure you have all the ingredients prepared. Even though the original recipe excludes certain parts of the pork, I chose to use only a piece of skin, but if you want to add the leg, head, ears, or tail of the pig, it is recommended to boil them beforehand in a pressure cooker for 40-60 minutes. This process will not only reduce the cooking time but will also help to degrease the meat.

In a large pot, ideally made of cast iron, over low heat, add a piece of lard. Place the finely chopped onion and let it sauté gently until it becomes golden and translucent. Then, add the pork ribs, ear, and skin sliced thinly. Be careful to fry them well until they are nicely browned, so that the flavors intensify.

After the meat has developed a delicious crust, add the sliced carrots and celery, if you have it. At this point, it is essential to mix everything well so that the flavors combine. Add a ladle of broth, salt, and pepper to taste, then cover the pot with a lid and reduce the heat to minimum. Let it simmer for about an hour, making sure to stir occasionally to prevent sticking to the bottom of the pot. If you notice that the mixture becomes too dry, add a little broth.

In the meantime, skim the fat from the surface to achieve a lighter dish. Once the meat is well cooked, add some sausages, cut into pieces or left whole, depending on your preferences and the space in the pot.

Meanwhile, clean the cabbage, cut it into large pieces, and cook it in a large covered skillet with a little water over low heat for 5-10 minutes until it becomes soft. Once the cabbage is ready, add it to the pot with the meat. Cover again and let everything simmer over moderate heat for 30-45 minutes, making sure to check occasionally.

When all the ingredients are cooked and the flavors have harmoniously blended, serve the dish hot alongside a portion of warm polenta. It is a dish that will delight your taste buds and bring a touch of tradition to your meals!

 Tags:  onion meat carrots cabbage unt wine pig gluten-free recipes