| 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>
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