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Cassoeula (pork and savoy cabbage dish)

  • 2 hours and 40 minutes
  • Medium
  • Second Courses

Ingredients: Per 6 servings

  • 2 lb spare ribs
  • pork rind
  • 3 carrots
  • 2 stalks celery
  • 2 onions, medium
  • tomato paste
  • 2 savoy cabbage
  • lard
  • salt and pepper


Brown the carrots, celery, onion together with lard or pancetta dices.

It can be dressed also with the fat form spare ribs browned in a pan. Remove the spare ribs from the pan and brown the vegetables in the juices left in the pan. Add a small amount of tomato puree and put back the spare ribs into the sauce. After cleaning the pork rinds, blanch them in boiling water and cut into pieces. Add the pork rinds to the spare ribs and cook over a low heat.

At this stage add the verzini, that is the special fresh lean sausages, made also with grana-type cheese and wine and encased. Add the savoy cabbage, after removing the tough stalk from the outer leaves: The outer leaves must be cut into pieces, while the core leaves can be added whole. Cook slowly. Season with salt and pepper.

The cooking time for spare ribs changes according to the breed of the pig: It can vary from a couple of hours to over four. Once the ribs are browned, you can add a small glass of grappa, cognac or wine. Traditionally, people used savoy cabbages that took the frost because the frost tenderizes them: if not, clean the savoy cabbage carefully, then blanch in boiling salted water for a few minutes to tenderize the leaves.

Finally, dry the savoy cabbage leaves before adding them to the pork.

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