Winter Comfort: Pork & Cabbage Stew (Cassoeula) Recipe – Classic Milanese Hearty Dish скачать в хорошем качестве

Winter Comfort: Pork & Cabbage Stew (Cassoeula) Recipe – Classic Milanese Hearty Dish

In this animated step-by-step tutorial from @CityBite Notes, we explore one of Milan’s most iconic winter comfort dishes — rich, slow-simmered Cassoeula. This video was created with the help of @NotebookLM to transform traditional Italian recipes into engaging, easy-to-follow guides. 📌 In this video: • Ingredients for authentic Milanese Cassoeula • How to properly blanch Savoy cabbage for perfect texture • Browning pork ribs and sausage for deep flavor • Slow simmering techniques for rich, hearty stew consistency • Traditional serving tips and modern creative plating ideas 👇 Full recipe below: WINTER COMFORT: PORK & CABBAGE STEW (CASSOEULA) RECIPE SERVINGS: 4–6 INGREDIENTS Pork & Base • 500 g pork ribs • 300 g pork sausage (Italian-style, mild) • 200 g pork rind, cleaned and cut into strips (optional) • 1 onion, finely chopped • 2 cloves garlic, minced • 2 tbsp olive oil or pork fat Vegetables • 1 large Savoy cabbage, cut into chunks • 1 carrot, diced • 1 celery stalk, diced Liquid & Seasoning • 150 ml dry white wine • 400 g canned peeled tomatoes, lightly crushed • 500 ml broth (meat or vegetable) • Salt and black pepper to taste 👩‍🍳 HOW TO MAKE IT Step 1: Prepare the Cabbage Blanch the cabbage in boiling salted water for 3–4 minutes. Drain and set aside. Step 2: Brown the Pork Heat olive oil (or pork fat) in a heavy pot over medium heat. Brown pork ribs and sausage on all sides. Remove and set aside. Step 3: Build the Base In the same pot, sauté onion, garlic, carrot, and celery until softened. Deglaze with white wine and let it reduce slightly. Step 4: Simmer Return pork (and pork rind if using) to the pot. Add crushed tomatoes and broth. Cover and simmer gently for 45 minutes. Step 5: Add Cabbage Add the blanched cabbage. Continue simmering uncovered for another 45–60 minutes until meat is tender and flavors meld. Step 6: Serve Season with salt and pepper. Serve hot, traditionally with polenta. TASTE & NOTES • Even better the next day — flavors deepen beautifully • Store in the refrigerator for up to 3 days • Reheat slowly over low heat • Savoy cabbage is traditional and gives authentic flavor • Pork rind adds gelatin-rich body but is optional • Slow simmering is essential for depth and tenderness ✨ OPTIONAL MODERN TWISTS • Cassoeula “Raviolo Aperto” – Serve the stew over fresh pasta sheets layered like an open ravioli, topped with cabbage ribbons and reduced stew jus • Savoy Cabbage Char & Pork Glaze – Char cabbage wedges before simmering and brush ribs with a reduced glossy pork glaze for dramatic presentation • Cassoeula Croquette – Chill leftovers, shred meat, mix with reduced sauce, shape into croquettes, bread and fry. Serve with cabbage purée or mustard cream 🔥 Follow & Subscribe for more authentic Italian comfort food, regional specialties, and animated cooking guides from city kitchens around the world! #Cassoeula #WinterFood #CabbageRecipe #ItalianRecipes #ComfortFood #TraditionalDish #PorkStew #RecipeVideo #CookingTutorial #CityBiteNotes