How to Cook Potato with Cabbage and Pork

published by antho2011 on Jan 12, 2012

This is an article on how to cook potato with cabbage pork.

 Another potato wizard menu is by adding vegetable that you like much. Here’s the recipe and procedures.

 4 ham hocks

8 carrots, chopped

6 onions, chopped

6 leeks, chopped

4 sticks of celery, chopped

4 bay leaves

1 whole bulb of garlic, split in half

2.3 liters / 4 pints chicken stock

3 sheets of leaf gelatine, soaked

325 g/ 12 oz savoy cabbage, shreaded

85 g/ 3 oz butter

12 sage leaves, chopped

salt and pepper

4 large estina potatoes, cubed

300 ml. / ½ pint milk

Place the hocks in a large saucepan with the carrots, onions, leeks, celery, bay leaves, garlic and chicken stock. Top it with water and bring to the boil, skim off any impurities, then cover and simmer gently for 3 hours. Remove the hocks from the cooking liquid and leave to cool, then remove the cooked meat from the bone and cut into chunks. Pass the liquid through a fine sieve flavor or three times, then return to a clean pan and boil to reduce to 600 ml/1 pint’ Stir in the gelatine until dissolved.

 Blanch the cabbage in boiling water, drain and refresh in cold running water. Melt the butter in a saucepan with the sage, add the cabbage and finish cooking in the butter. Season to taste.  Put the potatoes in a saucepan with the milk and a little salt and pepper. Simmer until tender. Drain well. To assemble, line a long, rectangular terrine with a double layer of cling film, leaving a generous amount

hanging over each side. Fill the terrine with layers of ham, cabbage and potato, moistening each layer with the reduced cooking liquid until the terrine is filled. Wrap the terrine with the overhanging cling film and lay a weight on top, then refrigerate for 48 hours.

 To serve, turn out the terrine and slice (still in the cling film). Lay each slice on a plate, then remove the cling film. Serve with sauce gribiche and garnish with herbs.

No Responses so far | Have Your Say!

Leave a comment

comments powered by Disqus