Pork Pot with Cabbage
|Salt cured ham shank||7 Pound, soaked in water overnight and drained|
|Cervelas/Other large poaching sausage||1 , pricked with a fork|
|Salt pork||1⁄2 Pound, soaked overnight in water and drained, the rind removed, cut into small pieces and reserved|
|Turnips||2 Small, cut in to chunks|
|Carrots||2 Medium, cut in to chunks|
|Onion||1 Large, stuck with a whole clove|
|Whole cloves||1 (Stuck With Onion)|
|Bouquet garni with garlic and celery||1|
|Cabbage||1 Large, halved, cored, blanched for 10 to 12 minutes in boiling salted water and drained|
|Potatoes||4 Medium, quartered (Firm Fleshed)|
In an earthenware pot if possible, or in an enameled-iron pan, melt the lard over low heat.
Place the salt-pork rind in the bottom of the pot.
Put in the ham shank, then the salt pork, turnips, carrots and leeks.
Add the onion and the bouquet garni.
Pour in enough water just to cover the contents of the pot, cover and simmer over low heat for one and a half hours.
Add the cabbage, the sausage and the potatoes; sprinkle with salt.
Cook for another one and a half hours, then correct the seasoning with salt and pepper.