Cazzoela, Stew with Cabbage From

— diced — diced ewuerfelt — pork sausage ackwurst

– Rene Rene ene Gagnaux

A delicious rustic winter dish that originated in Milan and is now mainly spread in the valleys of the Sottoceneri. The type of meat can be varied, but it must never be smoked and must always come from the pig. Season the meat cubes, flour them and fry them in the heated oil. Add the bacon cubes and fry until translucent.

Add onion, carrots and celery and cook on low heat. Add tomato puree, sauté lightly, extinguish with white wine and cook. Add sage and rosemary, fill up with soup and boil down for about an hour.

Cut the cabbage coarsely, add it to the roasting pan and cook it again for about an hour. Twenty minutes before serving, add the luganighe.

Boiled potatoes go well with this stew.

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