Ingredients

2 medium Cabbages

8oz (225g) Salt pork, cut into thin slices

1 Carrot, sliced

1 Onion, studded with

2 Cloves

1 sprig Parsley

1 Bay leaf

1 pinch Thyme

2 cups stock

Method

Cut cabbages in quarters and remove stalks.

Wash and cook in boiling salted water for 15 minutes.

Drain and let stand in cold water for 10 minutes.

Drain.

Remove thick, hard ribs at base of leaves.

Press cabbage between hands until all water is squeezed out.

Line bottom of Dutch oven or heavy saucepan with slices of salt pork.

Add carrot, onion, parsley, bay leaf, thyme, and cabbage.

Cover with remaining slices of salt pork.

Add stock.

Bring to boil.

Cover and simmer gently for 2 hours.

Serve hot.

Cooks Comments and Tips

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