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1
In a large bowl, combine chicken, peppers, garlic, oregano and about 1/2 teaspoon salt; toss to combine, cover, and marinate at least 4 hours or overnight in the refrigerator.
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2
Cut up 6 of the potatoes and boil in salted water until tender, about 15 minutes; drain and transfer to a bowl and mash.
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3
Meanwhile, cook salt pork, over medium heat until crisp, about 15-20 minutes.
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4
Grate remaining potatoes with the larger holes of a box grater; squeeze out water and place in another bowl.
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5
Add HALF the mashed potatoes, to the grated potatoes, 1 tablespoon butter, salt to taste; mix to combine.
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6
Form mixture into 8 balls; flatten each ball and place 1 teaspoon of the salt pork in the middle.
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7
Form potato around pork, then flatten again; set aside.
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8
Add remaining tablespoon of butter to remaining mashed potatoes, along with the flour; knead to mix well.
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9
Roll around in your hands to form 8 balls; flatten to 3-inch discs and set aside.
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10
Place mussels, clams, and wine in a large stockpot.
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11
Cover with a layer of individual cabbage leaves (I left them raw and just gently pulled them off. Some tore, but that doesn't really matter. You could place cabbage in the microwave a few minutes to make the leaves more pliable).
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12
Place chicken, pork ribs, and sausage on top; cover with another layer of cabbage leaves.
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13
Arrange both types of potato cakes on top, along with the peas.
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14
Cover all with a damp towel and pot lid.
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15
Heat pot to boiling over high heat; reduce heat to medium and steam for 1 hour.
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16
To serve: arrange potato cakes and peas on a platter, then arrange the seafood and meats around them, on additional cabbage leaves.
