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Meat, Italy

Cassoeula with polenta

Cassoeula is a Lombard stew of pork ribs, sausages and savoy cabbage, simmered with vegetables and a splash of white wine, served with buttery polenta. It serves 4, takes about 2.5 hours, rates as medium difficulty, and costs €3.40 per person. The key to getting it right is patience, the meat needs a long head start simmering before the cabbage goes in so it keeps some texture.

A cassoeula, the hearty Lombard stew of pork and savoy cabbage that simmers low and slow, served with polenta on the side.

Cassoeula with polenta
Total time
2 h 30
Difficulty
Medium
Cost per person
€3.40
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter

Cassoeula is the kind of dish that turns a cold winter kitchen into somewhere you want to linger. The pork simmers for a long stretch with savoy cabbage, carrots and a splash of white wine, until the meat nearly falls apart on its own. The cabbage, added later, keeps a bit of bite so the whole pot doesn't turn mushy. Buttery polenta soaks up the juices and ties every element of the dish together.

This is a Sunday kind of recipe, the sort you start early in the afternoon so the smell can fill the house for a couple hours. Mon Chou suggests it for days when you have time to let things simmer without rushing, whether it's a family meal or a gathering with friends. It's not really built for picky kids, given the cabbage and the cuts of pork, but it tends to win over anyone who loves a generous, warming stew.

The ingredients

4 people

Butcher

  • Pork ribs 800 g
  • Pork sausages 4

Fruits and vegetables

  • Savoy cabbage 1
  • Carrots 2
  • Onion 1
  • Celery stalk 1

Pantry

  • Tomato pasteoften in the pantry 1 tbsp
  • Dry white wineoften in the pantry 10 cl
  • Instant polentaoften in the pantry 250 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g

Allergens Celery, Lactose

The step by step recipe

  1. Brown the pork ribs in a Dutch oven with the oil, then set them aside. 10 min

    Let the fat render a little, it will flavor the cabbage later.

  2. Cook the onion, carrots and celery, diced, then stir in the tomato paste. 8 min

    Cook the paste for a full minute, it loses its sharpness that way.

  3. Put the ribs back in, add the white wine and a little water, cover and let simmer. 1 h

    The meat should be nearly tender before you add the rest.

  4. Add the shredded cabbage and the pricked sausages, then continue cooking. 40 min

    Stir gently, the cabbage releases water as it cooks.

  5. Make the polenta, stir in the butter, and serve with the hot cassoeula. 10 min

    Cassoeula tastes even better reheated the next day.

Our tips to get it right

  • Pick pork ribs with a bit of fat on them, that fat is what flavors the cabbage during the long simmer.
  • Prick the sausages well before adding them, otherwise they'll burst and lose their juices into the stew.
  • Make the polenta only at the very end, it firms up fast as it cools and loses its creamy texture.

The variations

  • Swap the pork ribs for diced pork shoulder, it turns out just as tender.
  • For a vegetarian version, replace the pork with mushrooms and chickpeas, and use vegetable broth instead of wine.
  • For a faster version, use pre-shredded bagged cabbage and cut the first simmer down to 30 minutes using a pressure cooker.

What to serve it with

  • A glass of light red wine
  • A tangy winter salad
  • Crusty bread for the sauce

Storage

Cassoeula keeps for 3 days in the fridge in a sealed container, and it's often better reheated the next day. It freezes well for up to 2 months, though it's best to make the polenta fresh. Reheat it gently over low heat with a splash of water to loosen the sauce.

Questions about this dish

Can you make cassoeula ahead of time?

Yes, and it's actually a good idea. Make the cassoeula the day before without the polenta, it tastes even better after resting overnight. Reheat it gently the next day and make the polenta just before serving.

Can you use a different cabbage instead of savoy?

You can use green cabbage or white cabbage, the texture changes slightly but stays close. Avoid red cabbage, it brings a color and flavor that don't fit the dish.

Why add the cabbage so late in the cooking?

If the cabbage cooks too long with the meat, it turns mushy and loses its purpose in the dish. Adding it after the first simmer lets it keep some structure, balancing the tender texture of the pork.

Can you use instant polenta instead of the precooked kind?

Yes, instant polenta works great and cooks even faster. Just follow the cooking time on the package, it stays just as creamy once you stir in the butter.

How long does it take to make a cassoeula with polenta?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a cassoeula with polenta?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cassoeula with polenta cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains celery, lactose. Always check the labels of the products you buy.

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