Petit Salé aux Choux

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Take a piece of petit salé.1 Wash off the salt; put it in a deep saucepan with water and cook for about two hours; then add a good-sized cabbage cut in pieces, one carrot, half a dozen round potatoes, and finish cooking till the vegetables are ready. Squeeze the cabbage leaves in a sieve, put them in a dish, the pork over it, and the potatoes round. The bouillon can be used for making soup.