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- This recipe originates in Flanders where Savoy cabbage is much loved.
- The stock is made into a quick pea soup and served as a first course.
- It is similar to the French Pot au Feu although the former has peas and the latter garlic and leeks.
- Cover the beef, pork, pork bone, bay leaves and peppercorns in water in a large pot and bring to a simmer.
- Skim the foam away and cover; simmer 2 1/2-3 hrs until the meats are tender.
- Add the salt during the last hour.
- Prepare and reserve the vegetables.
- Wash the potatoes; do not peel if new.
- Wash, trim, core and cut the cabbage into 8 wedges.
- Peel and quarter the turnips.
- About 30 min before the meat is done add the potatoes and turnips.
- Remove the meats and vegetables from the broth; arrange the vegetables around the meat on a large platter, cover with foil and keep warm.
- Discard the pork bone.
- Strain the broth through cheesecloth and reserve 2 cups for the pea soup, returning the rest to the pot to cook the cabbage in.
- Simmer the cabbage 5-7 min until tender and remove; arrange on the meat platter.
- Meanwhile cook the peas in a separate smaller pot; puree in a blender with the reserved broth in small lots until smooth.
- Strain through a wire sieve discarding the pulp.
- Re-heat and serve as a first course garnished with croutons and chives.
- Then bring the hot platter to the table; slice meat and serve with mustard and horseradish.
- To adapt to a crockpot I would suggest[but have not tested] about 10-12 hrs on low for the meats, perhaps 4 hrs for the potatoes and turnips and do the cabbage with the meats and vegetables say the last 30 min.
- Do the peas separately on the stove at the last minute.