The Cassoeula (from old cazza), in Milan, sometimes Italianized Cazzuola (italian word for trowel) or bottaggio (probably derived from the French word potage) is a typical winter dish popular in Northern Italy, mostly in Lombardy. Many variations of this dish exist across the territory, but all of them share the use of cabbage, or verza in Italian.
The meat used in the dish includes mainly pork meat (usually least valuable parts like ribs, rind, head or trotters) and less frequently other meats like chicken and goose.
Usually, cassoeula is served with polenta and a strong red wine. It is tradition for this dish to be eaten starting after the first stagional frost, to let the cabbage be softer and tastier.
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Cassoeula - Secondo, www.italian-food-recipes.net