Boiled meat and cabbage from Lorraine

Simple vegetables recipes for everyone

Type

  • Serves: 8
  • Difficulty: Average
  • Preparation time: 25 min
  • Cooking time: 3 hr 30

Ingredient

  • 600 g pork spare rib 700 g lean smoked bacon 8 smoked sausages a head of curly kale 8 turnips 8 carrots 8 evenly sized potatoes half a bunch of green beans half a tin of peas 150 g lard, pepper, nutmeg.

Recipe

  • Preparation
  • Cook the cabbage (cut into four), turnips and carrots separately in boiling salted water over a high heat. Boil for 10 minutes, then drain. Heat the lard in a cast-iron pan and brown the pork and bacon well. Skim off the excess fat, cover the meat with hot water and bring to the boil. Cook over a low heat for around 1 hour, skim, add the blanched vegetables and season with pepper and a pinch of nutmeg. Add just enough hot water to cover the meat and vegetables, cover and simmer for 1 1/2 hours. 30 minutes before serving, add the potatoes and sausages, followed by the peas and green beans (blanched) 5 minutes before the end of the cooking time. Carve the meat and serve with the vegetables and cooking juices spooned over.

Tip

With a pressure-cooker, this takes just 1 1/4 hours to cook!