Nutrition Facts
6 servings
6
Recipe for Cabbage Stew
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What could be more typical than a hearty pot of stew with green cabbage and ham! A delicious old-fashioned dish that combines good vegetables like potatoes and carrots with pork cooked slowly in a casserole. It's an excellent and easy-to-prepare recipe!
Ingredients
1 salt-cured pork
1 semi-salted ham hock
6 Auvergne Sausage
1 cabbage
5 Carrot
10 Potato
1 onion
1 herb bundle
2 cloves
2 mustard (optional)
salt and pepper
Directions
1
Soaking and cooking Soak the pork shoulder and ham in cold water for at least 2 hours. After this "desalting" period, place the meat in the pot and cover with cold water. Cook for 1 hour and 30 minutes over medium heat.
2
Preparation of the cabbage. Cut and wash the cabbage leaves, then blanch them for a few minutes in boiling water. Using a slotted spoon, remove the leaves from the pot of boiling water and plunge them directly into a bowl of ice water.
3
Preparation of the vegetables. Peel your carrots. Peel the onion and stud it with cloves.
4
Adding the vegetables Once the 1 hour and 30 minutes of cooking the meat has passed, add the cabbage leaves, carrots, the pierced onion, and the herb bouquet. Cook for another 30 minutes over medium heat.
5
Add the potatoes Peel the potatoes and add them whole with the sausages to the pot. Continue cooking for another 45 minutes.
6
Seasoning: At the end of cooking, add the mustard and adjust the seasoning with salt and pepper. Mix and serve very hot with additional mustard on the side!
Ingredients
Ingredients
1 salt-cured pork
1 semi-salted ham hock
6 Auvergne Sausage
1 cabbage
5 Carrot
10 Potato
1 onion
1 herb bundle
2 cloves
2 mustard (optional)
salt and pepper
Directions
Directions
1
Soaking and cooking Soak the pork shoulder and ham in cold water for at least 2 hours. After this "desalting" period, place the meat in the pot and cover with cold water. Cook for 1 hour and 30 minutes over medium heat.
2
Preparation of the cabbage. Cut and wash the cabbage leaves, then blanch them for a few minutes in boiling water. Using a slotted spoon, remove the leaves from the pot of boiling water and plunge them directly into a bowl of ice water.
3
Preparation of the vegetables. Peel your carrots. Peel the onion and stud it with cloves.
4
Adding the vegetables Once the 1 hour and 30 minutes of cooking the meat has passed, add the cabbage leaves, carrots, the pierced onion, and the herb bouquet. Cook for another 30 minutes over medium heat.
5
Add the potatoes Peel the potatoes and add them whole with the sausages to the pot. Continue cooking for another 45 minutes.
6
Seasoning: At the end of cooking, add the mustard and adjust the seasoning with salt and pepper. Mix and serve very hot with additional mustard on the side!
Notes
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Grand'Mana
Easy, requires attention to cooking times, but so good. Plan for a large pot; this dish is enjoyed with family or friends, perfect for a good gathering. -
Lonidas
Easy and tasty recipe. Just a few points to consider. 2 hours and 45 minutes of cooking for the meat can be a lot. Depending on its quality, the meat can fall apart. I recommend using a steamer: as soon as you see the meat starting to cook, transfer it to the steamer basket, and it will finish cooking by steaming, while maintaining its integrity. Furthermore, after the first cooking of the meat, I discard the water because I don't like greasy cooking and substitute with a small chicken broth. -
Fanny
Recipe with little detail. You do not mention the necessary skimming during the cooking of the meat from cold water, and the cooking time for the vegetables is not the same. -
Rosa
Easy to make and delicious to eat -
GuepardIntriguant75
Please provide the text you'd like me to translate.
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