Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Head of green cabbage 2 ts Allspice
1 lb Smoked shoulder or butt pork 2 Sprigs fresh thyme; -OR-
4 md Potatoes; peeled 1 ts -Dried thyme
4 lg Carrots; trimmed scraped 1 Bay leaf
2 Leeks, trimmed well washed 6 Peppercorns
4 Ribs celery; trimmed tied Salt to taste
1 Onion* 4 Chicken legs and thighs
2 Whole cloves

*Peel onion but leave stem on, press cloves into onion.

Remove and discard any tough outer leaves on the cabbage, quarter and
remove the core.

In large kettle, combine the pork butt, potatoes, cabbage, carrots,
leeks, celery, onion, allspice, thyme, bay leaf, and peppercorns.
Cover with water, add salt to taste. Cover, bring to a boil, reduce
heat and simmer for 20 minutes. Add the chicken and simmer for 15
minutes more.

From the author: "In my recipe, smoked shoulder or butt of pork is
combined with winter vegetables and chicken. The smoked pork is
already cooked, which greatly reduces boiling time. The chicken legs
and thighs go in last because they cook quickly. Serve guests a
little of each ingredient along with Dijon-style mustard, grated
horseradish and cornichons. A mixed green salad is all you need on
the side."

From "60-Minute Gourmet by Pierre Franey" Posted by: Sheila Exner,
Jan. 1992 Submitted By KAREN MINTZIAS On 06-12-93
Submitted By BARRY WEINSTEIN On 03-31-95

Browse by categories