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!
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.
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.
Preparation of the vegetables. Peel your carrots. Peel the onion and stud it with cloves.
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.
Add the potatoes Peel the potatoes and add them whole with the sausages to the pot. Continue cooking for another 45 minutes.
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!
0 servings
6
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