Preparation:
Bring 4 quarts water to a boil in a stockpot, over a moderate flame add the cabbage, spinach, greens, watercress, and parsley par-boil for 5 minutes and drain well, reserving liquid trim fat from the veal and ham, cut into 3/4-inch dice heat butter in a large skillet, over a moderate flame add the veal and ham, heat and stir for 3 minutes add the minced onions, heat and stir for 8-10 minutes, until golden add the drained greens, reduce heat, and stir-fry until well browned remove from heat bring the reserved liquid to a boil in a stockpot, over a moderate flame add water as needed to make 3 quarts liquid add the meat mixture and the remaining ingredients return to a boil, reduce heat, and simmer for 60 minutes season to taste with salt and pepper serve with hot cooked rice |
