Pork and Cabbage Casserole
calories: high
category: second
cost: medium
difficulty: medium
preparation time: 150
Ingredients
Pig feet 400 gr
Pork chops 150 gr
Pork rind 200 gr
Monza sausage a piece
Pork ears 4
Dry white wine 1 glass
Celery 1 stalk
Savoy cabbage 2
Salt to taste
Pepper to taste
Carrots 3
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Wine Tips
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Pork chops 150 gr
Pork rind 200 gr
Monza sausage a piece
Pork ears 4
Dry white wine 1 glass
Celery 1 stalk
Savoy cabbage 2
Salt to taste
Pepper to taste
Carrots 3
See our
Wine Tips
for your meals
Preparation Wash the pieces of pork meat well in warm water and rinse them well in cold water. Boil them in a pot together with the vegetables controlling that the water covers the meat entirely.
Cook the whole lot until the water has been used up completely. Cut the Savoy cabbages finely into strips and 10 minutes before cooking has terminated add them to the pot together with the rind, the sausage and the chops.
You can then add a glass of dry white wine to give the dish more flavour and to prevent it from sticking to the bottom. Taste it and add salt and pepper according to your taste. This dish should be dry and amalgamated. So mix the meat and the cabbage well.
This very tasty exquisite dish can be served with a very robust red wine and should be served nice and hot. The Chef's tips Barbera di Oltre Po Pavese: a 11.5° ruby red wine between 2 and 5 years old to be served at 8 degrees. Curiosity In Lombardia winter is Cassoeula time as it is a very popular dish for the cold winter evenings and can be obtained in most restaurants, in delicatessen shops with all the ingredients ready or to be made up. Because of its exquisite taste, it can be found all over the world.
Cook the whole lot until the water has been used up completely. Cut the Savoy cabbages finely into strips and 10 minutes before cooking has terminated add them to the pot together with the rind, the sausage and the chops.
You can then add a glass of dry white wine to give the dish more flavour and to prevent it from sticking to the bottom. Taste it and add salt and pepper according to your taste. This dish should be dry and amalgamated. So mix the meat and the cabbage well.
This very tasty exquisite dish can be served with a very robust red wine and should be served nice and hot.
