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Ingredients
1 head Chinese cabbage, about 3 ½ pounds
¼ pound lean bacon, cut into ½-inch pieces
4 whole chicken legs, separated, about 2 pounds
Salt to taste if desired
Freshly ground pepper to taste
1 smoked pork butt (porkette) about 1 ½ pounds
1 cup finely chopped onion
1 tablespoon finely minced garlic
½ cup dry white wine
1 ½ cups fresh or canned chicken broth
8 red, waxy potatoes, about 1 pound
12 baby carrots, trimmed and scraped, about 1 pound
2 whole cloves
2 whole allspice
1 bay leaf
½ teaspoon dried thyme
Tomato and horseradish sauce (see recipe)
Preparation
- Step 1
Slice off and discard the bottom end of the cabbage. Cut it lengthwise in half and cut each half crosswise into 2-inch pieces. Put the pieces in a kettle and add cold water to cover.
- Step 2
Bring to a boil. When the water reaches a full, rolling boil, drain cabbage. Rinse under cold running water until well chilled. Drain well.
- Step 3
Put the bacon in a casserole or kettle and cook, stirring often, until rendered of fat. Add the chicken legs and thighs, skin side down, and sprinkle with salt and pepper. Cook about 2 minutes.
- Step 4
Cut the pork crosswise into 8 pieces of more or less equal thickness. Add these to the chicken and sprinkle the onion and garlic over all.
- Step 5
Cook briefly, stirring, and add the wine and broth. Bring to a simmer and add the cabbage, potatoes, carrots, cloves, allspice, bay leaf and thyme. Cover closely and cook 25 minutes. Uncover and continue cooking 5 minutes. Remove bay leaf.
- Step 6
Serve the meats and vegetables with a little of the broth and the tomato and horseradish sauce.
Private Notes