Pork Pot with Cabbage Recipe
Summary
Preparation Time30 MinCooking Time3 Hr 0 Min
Ready In3 Hr 30 MinDifficulty LevelBit Difficult
Health IndexAverageServings8
HealthyHigh Protein
Ingredients
| 6 to 7 lb. salt-cured ham shank, soaked in water overnight and drained | ||
| 1 cervelas or other large poaching sausage, pricked with a fork | ||
| 1/2 lb. salt pork, soaked overnight in water and drained, the rind removed, cut into small pieces and reserved | ||
| Lard | 4 Tablespoon | |
| Turnips | 2 Small, cut in to chunks | |
| 2 medium-sized carrots, cut into chunks | ||
| 4 or 5 leeks | ||
| 1 large onion, stuck with a whole clove | ||
| 1 bouquet garni with garlic and celery | ||
| 1 large cabbage, halved, cored, blanched for 10 to 12 minutes in boiling salted water and drained | ||
| 4 medium-sized, firm-fleshed potatoes, quartered | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In an earthenware pot if possible, or in an enameled-iron pan, melt the lard over low heat.
Place the salt-pork rind in the bottom of the pot.
Put in the ham shank, then the salt pork, turnips, carrots and leeks.
Add the onion and the bouquet garni.
Pour in enough water just to cover the contents of the pot, cover and simmer over low heat for one and a half hours.
Add the cabbage, the sausage and the potatoes; sprinkle with salt.
Cook for another one and a half hours, then correct the seasoning with salt and pepper.
Place the salt-pork rind in the bottom of the pot.
Put in the ham shank, then the salt pork, turnips, carrots and leeks.
Add the onion and the bouquet garni.
Pour in enough water just to cover the contents of the pot, cover and simmer over low heat for one and a half hours.
Add the cabbage, the sausage and the potatoes; sprinkle with salt.
Cook for another one and a half hours, then correct the seasoning with salt and pepper.
Chef
