| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Heirloom | 4 | Servings | |
INGREDIENTS
| 4 | To 6 slices salt pork OR | |
| Bacon ends | ||
| 1 | Medium onion, chopped | |
| 1/4 | ts | Pepper |
| 4 | c | Chopped cabbage |
| 1 | c | Chopped carrot |
| 1 | c | Chopped turnip |
| 1/2 | c | Chopped parsnip(optional) |
| 2 | Large potatoes, cubed | |
| 1/4 | c | Water |
INSTRUCTIONS
Render pork slices in a heavy saucepan. Cut slices in sereral pieces and return to the pan with the onion and pepper. Stir and cook slowly for 5 minutes. Add cabbage, carrots, turnips and parsnip. Cook for 1/2 hour stirring occasionally with a wooden spoon. Stir in potatoes and water. Cover closely and let steam for about 1 hour. Serve with freshly baked rolls. Makes 4 generous servings. Source: Heritage Collection ch. Posted to MM-Recipes Digest V3 #260 Date: Sun, 22 Sep 1996 23:39:59 -0400 From: Cindy J Hartlin <chartlin@total.net>
A Message from our Provider:
“Famous last words: I did it my way”