Ingredients with Measurements:
- 1 lb pork ribs
- 1 lb pork sausage
- 1 lb pork belly
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 lb Savoy cabbage, chopped
- 1 cup cooked chestnuts
- 1/4 cup chopped fresh sage
- 2 cups chicken broth
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, brown the pork ribs, sausage, and belly over medium heat until browned on all sides.
2. Add the onion, garlic, carrot, and celery and cook until the vegetables are softened.
3. Add the chopped cabbage and chestnuts and stir to combine.
4. Add the chicken broth and bring to a boil.
5. Reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the meat is tender and the cabbage is cooked through.
6. Add the chopped sage and season with salt and pepper to taste.
7. Serve hot with crusty bread.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Medium heat for browning the meat and vegetables, low heat for simmering.
Serving size:
Serves 6-8 people.
Nutritional information:
Calories per serving: 550
Fat: 35g
Protein: 35g
Carbohydrates: 20g
Fiber: 5g
Substitutions for ingredients:
- You can use any type of cabbage instead of Savoy cabbage.
- If you don't have chestnuts, you can use potatoes instead.
- You can use beef broth instead of chicken broth.
Variations:
- You can add chopped tomatoes or tomato paste for a richer flavor.
- You can add other vegetables such as potatoes, turnips, or parsnips.
- You can use different herbs such as thyme or rosemary.
Tips and tricks:
- You can make this dish ahead of time and reheat it before serving.
- This dish tastes even better the next day, so you can make it in advance.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh sage on top.
Garnishes:
Sprinkle with grated Parmesan cheese before serving.
Pairings:
Serve with a full-bodied red wine such as Chianti.
Suggested side dishes:
Serve with crusty bread or polenta.
Troubleshooting advice:
If the meat is tough, simmer for a longer time until it is tender.
Food safety advice:
Make sure the meat is cooked through before serving.
Food history:
Cassoeula is a traditional Italian dish from Lombardy, made with pork and cabbage.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve as a main course for a cozy winter dinner.
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Region: Italian