We’ve reached the final month of the year: the days are shorter, the air is crisper, and our craving grows for comforting dishes that feel like a warm embrace for both heart and palate.
In Lombardy, winter has the taste of cassoeula (pronounced kah-soo-AY-lah), a rustic pork and cabbage stew with humble origins rooted in peasant tradition. This hearty dish brings old-fashioned, authentic flavors to the table using simple, local ingredients: pork ribs, skin, and winter cabbage (savoy cabbage), which is traditionally harvested only after the first frost, when it turns sweeter and more tender. A small spoonful of tomato paste adds just enough color to the stew, which should be rich and thick—“ben tacchenta” in Lombard dialect—never watery, never dry.
A dish with many stories
Cassoeula comes with a variety of origin stories. It’s often associated with the feast of Saint Anthony the Abbot, celebrated on January 17, which traditionally marked the end of pig-slaughtering season. The name itself may come from cassoeu (the ladle used to stir it), casseruola (the pan it’s cooked in), or even cazzuola (the trowel), as it was said to be cooked by construction workers once a house reached its rooftop. Some trace its roots to the German Kasseler (smoked pork with cabbage), or even further back to a 16th-century Catalan cookbook, Llibre del Coch, where a “Cassola de carn” shares many similarities with this dish.
Cassoeula is a “poor” dish with bold, rich flavor, and it pairs beautifully with soft polenta. A tip? Make it a day ahead—letting it rest overnight in the fridge deepens the flavors and makes it even more irresistible the next day.
How to make Cassoeula
Making cassoeula isn’t difficult, but it does take some time and care, as each ingredient needs to be added gradually, according to its specific cooking time. Today, we’re bringing it to the table following the recipe from our Cesarina Vita from Busto Arsizio:
“This dish was always prepared by my mother-in-law on November 1st for All Saints’ Day. I still honor that tradition in my kitchen today”.
Cassoeula (Italian pork and cabbage stew)
A humble classic from Lombardy, perfect for cold winter days
DifficultyMedium
Preparation time4h
Cooking time3h
Servings4
€
CostLow
Ingredients
- One savoy cabbage
- 10 pork ribs
- 500 g pork rind
- 1 celery stalk
- 1 carrot
- Olive oil, to taste
- Butter, to taste
- 1 tablespoon tomato paste
- Salt, to taste
Method
- Clean the cabbage by removing the thick central part of the leaves, then blanch them. Drain and squeeze out the excess water carefully, then let them cool.
- In a large pot, add olive oil, butter, and the pork rind. Cook for about one hour.
- Add the chopped celery and carrot. After about 30 minutes, add the pork ribs and cook for another hour and a half.
- Finally, add the cabbage and continue cooking for another 30 minutes.
Winter Experiences
This winter, immerse yourself in the season’s most delightful culinary experiences. From heartwarming dishes to cozy cooking workshops, these activities bring the best of winter's flavors right to your table.
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