Preparation:
Cut cabbages in quarters. Remove hard cores. 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 consommé. Bring to boil. Cover and simmer gently for 2 hours. Serve hot.
Serve with cooked garlic sausage or Polish-style sausage.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
