Cabbage and sausage stew, a classic of the Italian cuisine

The original version of this stew, called cassoeula, comes from Lombardy region of North Italy. It is a rich dish made with pork cuts, onions, carrots, celery and cabbage, that needs to cook for almost three hours.

The original version of this stew, called cassoeula, comes from Lombardy region of North Italy. It is a rich dish made with pork cuts, onions, carrots, celery and cabbage, that needs to cook for almost three hours.

My take is a simpler version of this traditional dish, with less ingredients but no less flavour. It is delicious served on it’s own with some crusty bread, especially on a cold day.

One thing that I really struggle with here is the lack of Italian sausages. British ones are good, don’t get me wrong, but they are not so easy to repurpose in Italian recipes. I had to give up the sausage paste when preparing a ragu, for example, as there is no equivalent British version. I’m sure they can be find in the counters of Italian delis, but they are not always on hand, especially when cooking something on the spot – as I usually do.

For this dish, however, British sausages are equally good as Italian ones. Add onions, potatoes and cabbage, and let the pot do its wonders until the dish ready to be eaten.

Ingredients (serves 3)
  • 1 large onion, peeled and sliced
  • 2 tablespoons extra virgin olive oil
  • 300g savoy cabbage (fresh or frozen), sliced
  • 300g baby potatoes, washed and diced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon dried marjoram
  • 2 teaspoons dried parsley
  • 2 teaspoons garlic powder
  • 500ml vegetable stock
  • 1 heaped tablespoon tomato concentrate
  • 6 small sausages
Method

In a saucepan, heat one tablespoon of olive oil and tip in the onions. Sweat them until soft and translucent, then transfer to a bowl and set aside. In the same pan, add the other tablespoon of oil, tip in the cabbage and let wilt (if fresh) or thaw (if frozen) for 10 minutes. Set aside in another bowl.

Re-heat the onions in the saucepan, tip in the chopped potatoes and cook for 10 minutes. Add the cabbage, the herbs, the vegetable stock and the tomato paste. Stir well and bring to the boil. Reduce the heat, cover and simmer for 20 minutes.

Add the sausages, cover again and cook for further 20 minutes. Keep an eye on the stew, if it gets too thick, add a splash of water.

Serve immediately and warm your bellies up!

Serve immediately and warm your bellies up!

I hope you enjoyed this recipe!

See you soon!

Teo

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