Ingredients
- 1 head cabbage, about 1 pound
- 1 ¼ pound smoked shoulder or butt of pork
- 6 medium Washington or Idaho potatoes, about 1 1/4 pounds, peeled
- 6 carrots, about 1/2 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 Information
Nutritional analysis per serving (4 servings)
1228 calories; 73 grams fat; 21 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 13 grams polyunsaturated fat; 48 grams carbohydrates; 9 grams dietary fiber; 11 grams sugars; 90 grams protein; 409 milligrams cholesterol; 1195 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Remove and discard any tough outer leaves on the cabbage. Quarter the cabbage and remove the core.
- 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.
- Cover and bring to a boil; simmer for 20 minutes.
- Add the chicken legs and simmer for 15 minutes more.
- Serve with Dijon-style mustard, cornichons or grated fresh horseradish, or any combination of all of these garnishes.
45 minutes
Dining and Cooking