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Browned cabbage with pork

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Browned cabbage with pork

1 firm white cabbage (3-4 lb or 1 1/1-2 kg)

2 lb (1 kg) pork or fresh bacon for boiling

1-2 pig's hocks

1-2 teasp. sugar

2 oz (50 g) butter

About ¼ pint (1-1 ½ dl) stock

Salt and black peppercorns

 

Cover the pork and the cleaned hocks with cold, slightly salted water.

Bring to the boil and remove the scum.

Boil up the meat for a couple of minutes, remove and rinse in cold water.

Discarding the coarse, outer leaves, quarter the cab­bage and shred finely. Melt the sugar in a thick­-bottomed saucepan (not aluminium) until it begins to

froth, add the butter and stir over a gentle heat until toffee-coloured.

Add the shredded cabbage and turn with a wooden spoon until light brown. Pack the pork and hocks into the cabbage so that they are well-covered on all sides.

Add the stock and 20-25 peppercorns and simmer over a gentle heat for about 2 hours until tender, adding a little more liquid if necessary.

Season with salt and serve with rye-bread and strong mustard.

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