Name: Cassoeula
Prep time: 25 min
Cook time: 160 min
Total time: 185 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1,000 g Pork ribs (Raw bone-in weight; cut into individual ribs.); 300 g Cleaned raw pork rind (Raw weight; no bristles; cut into strips.); 2,000 g Savoy cabbage (Prepared leaf weight after removing tough core; tear large.); 150 g Carrot (Prepared weight; slice finely.); 100 g Celery (Prepared weight; dice.); 150 g Onion (Prepared weight; chop.); 20 g Lard (For the aromatic base.); 15 ml Extra-virgin olive oil (For the aromatic base.); 6 leaves Fresh sage (For the stew.); 14 g Salt (8 g for stew, 6 g for polenta.); 1 g Black pepper (Freshly grind.); 300 g Coarse stone-ground cornmeal (For polenta; not instant.); 25 g Butter (For the polenta.); 3,000 ml Water (1.5 liters blanching water, up to 300 ml reserved for stew, 1.2 liters for polenta.)

Ask the butcher for cleaned pork rind without bristles and ribs cut into individual pieces. Use a lidded casserole of at least 7 liters.

Make ahead Prepare and cut the cabbage before starting. Cook the polenta during the final part of the braise.

By Italia Magnifica · Updated October 2026

Prep: 25 min
Cook: 2 hr 40 min
Serves: 6
Difficulty: Medium

Cassoeula

Prep 25 min · Cook 2 hr 40 min · Serves 6 · Difficulty Medium

Ingredients

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6 servings

1,000 g2¼ lb
Pork ribsRaw bone-in weight; cut into individual ribs.Raw bone-in weight; cut into individual ribs.
300 g10½ oz
Cleaned raw pork rindRaw weight; no bristles; cut into strips.Raw weight; no bristles; cut into strips.
2,000 g4½ lb
Savoy cabbagePrepared leaf weight after removing tough core; tear large.Prepared leaf weight after removing tough core; tear large.
150 g5½ oz
CarrotPrepared weight; slice finely.Prepared weight; slice finely.
100 g3½ oz
CeleryPrepared weight; dice.Prepared weight; dice.
150 g5½ oz
OnionPrepared weight; chop.Prepared weight; chop.
20 g¾ oz
LardFor the aromatic base.For the aromatic base.
15 ml1 tbsp
Extra-virgin olive oilFor the aromatic base.For the aromatic base.
6 leaves6 leaves
Fresh sageFor the stew.For the stew.
14 g2⅓ tsp
Salt8 g for stew, 6 g for polenta.¼ oz for stew, 6 g for polenta.
1 g½ tsp
Black pepperFreshly grind.Freshly grind.
300 g2 cups
Coarse stone-ground cornmealFor polenta; not instant.For polenta; not instant.
25 g1 oz
ButterFor the polenta.For the polenta.
3,000 ml12⅔ cups
Water1.5 liters blanching water, up to 300 ml reserved for stew, 1.2 liters for polenta.6⅓ cups blanching water, up to 1¼ cups reserved for stew, 5 cups for polenta.

Equipment

7 liter lidded casserole
Small pan for blanching rind
Heavy polenta pot
Wooden spoon

Method

Bring 1.5 liters water to a boil. Add the rind and blanch for 20 minutes, then drain and discard this water. Pat the ribs dry while the rind cooks.Bring 6⅓ cups water to a boil. Add the rind and blanch for 20 minutes, then drain and discard this water. Pat the ribs dry while the rind cooks.
Melt the lard with the oil in the large casserole. Soften onion, carrot and celery for 5 minutes. Add ribs and rind and turn over medium heat for another 10 minutes, without scorching the vegetables.Melt the lard with the oil in the large casserole. Soften onion, carrot and celery for 5 minutes. Add ribs and rind and turn over medium heat for another 10 minutes, without scorching the vegetables.
Add the cabbage in three additions, covering briefly between additions so the leaves collapse. Add sage, 8 g salt and pepper. Pour in 100 ml of the reserved stew water, cover partly and cook at a very gentle simmer for about 2 hours. Turn carefully from time to time; add the remaining 200 ml water in 50 ml additions only if the base starts to catch.Add the cabbage in three additions, covering briefly between additions so the leaves collapse. Add sage, ¼ oz salt and pepper. Pour in ½ cup of the reserved stew water, cover partly and cook at a very gentle simmer for about 2 hours. Turn carefully from time to time; add the remaining ¾ cup water in 3½ tbsp additions only if the base starts to catch.
During the last 50 minutes of the braise, boil 1.2 liters water with 6 g salt in the polenta pot. Sprinkle in the cornmeal while whisking. Lower the heat and stir frequently for 45–50 minutes, until fully cooked, then stir in the butter. Keep the base moving so it does not scorch.During the last 50 minutes of the braise, boil 5 cups water with 6 g salt in the polenta pot. Sprinkle in the cornmeal while whisking. Lower the heat and stir frequently for 45–50 minutes, until fully cooked, then stir in the butter. Keep the base moving so it does not scorch.
Check that the ribs are tender and the rind soft. Skim excess surface fat and simmer uncovered for the last 5 minutes if the sauce is loose. Divide the polenta among six plates and add the stew, warning diners about the rib bones.Check that the ribs are tender and the rind soft. Skim excess surface fat and simmer uncovered for the last 5 minutes if the sauce is loose. Divide the polenta among six plates and add the stew, warning diners about the rib bones.