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1
This recipe originates in Flanders where Savoy cabbage is much loved.
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2
The stock is made into a quick pea soup and served as a first course.
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3
It is similar to the French Pot au Feu although the former has peas and the latter garlic and leeks.
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4
Cover the beef, pork, pork bone, bay leaves and peppercorns in water in a large pot and bring to a simmer.
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5
Skim the foam away and cover; simmer 2 1/2-3 hrs until the meats are tender.
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6
Add the salt during the last hour.
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7
Prepare and reserve the vegetables.
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8
Wash the potatoes; do not peel if new.
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9
Wash, trim, core and cut the cabbage into 8 wedges.
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10
Peel and quarter the turnips.
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11
About 30 min before the meat is done add the potatoes and turnips.
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12
Remove the meats and vegetables from the broth; arrange the vegetables around the meat on a large platter, cover with foil and keep warm.
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13
Discard the pork bone.
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14
Strain the broth through cheesecloth and reserve 2 cups for the pea soup, returning the rest to the pot to cook the cabbage in.
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15
Simmer the cabbage 5-7 min until tender and remove; arrange on the meat platter.
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16
Meanwhile cook the peas in a separate smaller pot; puree in a blender with the reserved broth in small lots until smooth.
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17
Strain through a wire sieve discarding the pulp.
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18
Re-heat and serve as a first course garnished with croutons and chives.
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19
Then bring the hot platter to the table; slice meat and serve with mustard and horseradish.
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20
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.
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21
Do the peas separately on the stove at the last minute.
