Ingredients
- 1 head Chinese cabbage, about 3 1/2 pounds
- ¼ pound lean bacon, cut into 1/2-inch pieces
- 4 whole chicken legs, separated, about 2 pounds
- Salt to taste if desired
- Freshly ground pepper to taste
- 1 smoked pork butt (porkette) about 1 1/2 pounds
- 1 cup finely chopped onion
- 1 tablespoon finely minced garlic
- ½ cup dry white wine
- 1 ½ cups fresh or canned chicken broth
- 8 red, waxy potatoes, about 1 pound
- 12 baby carrots, trimmed and scraped, about 1 pound
- 2 whole cloves
- 2 whole allspice
- 1 bay leaf
- ½ teaspoon dried thyme
- Tomato and horseradish sauce (see recipe)
- Nutritional Information
Nutritional analysis per serving (4 servings)
1173 calories; 70 grams fat; 21 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 12 grams polyunsaturated fat; 48 grams carbohydrates; 11 grams dietary fiber; 13 grams sugars; 82 grams protein; 336 milligrams cholesterol; 1687 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Slice off and discard the bottom end of the cabbage. Cut it lengthwise in half and cut each half crosswise into 2-inch pieces. Put the pieces in a kettle and add cold water to cover.
- Bring to a boil. When the water reaches a full, rolling boil, drain cabbage. Rinse under cold running water until well chilled. Drain well.
- Put the bacon in a casserole or kettle and cook, stirring often, until rendered of fat. Add the chicken legs and thighs, skin side down, and sprinkle with salt and pepper. Cook about 2 minutes.
- Cut the pork crosswise into 8 pieces of more or less equal thickness. Add these to the chicken and sprinkle the onion and garlic over all.
- Cook briefly, stirring, and add the wine and broth. Bring to a simmer and add the cabbage, potatoes, carrots, cloves, allspice, bay leaf and thyme. Cover closely and cook 25 minutes. Uncover and continue cooking 5 minutes. Remove bay leaf.
- Serve the meats and vegetables with a little of the broth and the tomato and horseradish sauce.
45 minutes
Dining and Cooking