Cassoeula is a typical dish of Milanese cuisine, prepared with cabbage and pork ribs, luganega (fine-textured sausage), pig feet, rinds and ears, sautéed vegetables and tomato. Of all the Milanese dishes, this is certainly the richest and most substantial. Its name seems to derive from "cassùl" which means ladle, probably because it is not possible to eat more than a ladle of this preparation. It is essentially a winter dish, to be cooked especially in January, when the cabbage, after the first frosts, has a better taste and more tender leaves.

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