Cassoeula

Cassoeula is a traditional winter dish loved in Lombardy, an area near Milan. It's a comforting stew that highlights the region's food traditions. Cassoeula is a popular dish made with pork, sausages, and cabbage, perfect for keeping warm in the colder months.

The origins of Cassoeula date back to the tradition of using every part of the pig during winter slaughter in the countryside. This dish became popular for providing nutrition and warmth during chilly winters without being extravagant.

To make Cassoeula, different pork cuts, like ribs and sausages, are slowly cooked with cabbage, creating a blend of flavors. Cooking the dish for a long time allows the flavors to blend, resulting in a rich and savory broth that soaks into the tender pork and cabbage. The stew is flavored with herbs such as bay leaves, cloves, and peppercorns, adding a robust essence to the dish.

The cabbage used in Cassoeula provides a unique texture and balances the richness of the pork. It absorbs the flavors of the stew, becoming tender and flavorful. The mix of tender pork, sausages, and cabbage makes a satisfying and comforting dish.

Cassoeula is often enjoyed with a side of soft polenta or crusty bread, which helps to soak up the flavorful broth. This famous Milanese dish is a regular feature on winter menus and is enjoyed at family gatherings, cozy restaurants, and traditional Lombard festivals.