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Ingredients
1 head cabbage, about 1 pound
1 ¼ pound smoked shoulder or butt of pork
6 medium Washington or Idaho potatoes, about 1 ¼ pounds, peeled
6 carrots, about ½ pound, trimmed and scraped
2 leeks, trimmed and well washed
4 ribs celery, trimmed and tied
1 onion peeled and stuck with 2 cloves
2 teaspoons allspice
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
6 peppercorns
Salt to taste
4 chicken legs and thighs
Nutritional analysis per serving (4 to 6 servings)
58 grams carbs; 186 milligrams cholesterol; 721 calories; 14 grams monosaturated fat; 6 grams polyunsaturated fat; 10 grams saturated fat; 34 grams fat; 11 grams fiber; 1614 milligrams sodium; 48 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove and discard any tough outer leaves on the cabbage. Quarter the cabbage and remove the core.
- Step 2
In a large kettle, combine the pork butt, potatoes, cabbage, carrots, leeks, celery, onion, allspice, thyme, bay leaf and peppercorns. Cover with water, and salt.
- Step 3
Cover and bring to a boil; simmer for 20 minutes.
- Step 4
Add the chicken legs and simmer for 15 minutes more.
- Step 5
Serve with Dijon-style mustard, cornichons or grated fresh horseradish, or any combination of all of these garnishes.
Private Notes
Comments
Delicious and easy. Didn’t bother with the chicken.
The cook times don't seem long enough? has anyone tried this recipe (or one similar) with good results?
My Mom used to make this dish in the wintertime, but not with pork, but beef.