Ingredients for 6 people
Preparation
Boil the salt pork in water and skim for about 30 minutes.
Peel, wash and cut the cabbage in four, the carrots, leeks and turnips in half. Add them to the meat, as well as the bouquet garni, pepper and garlic cloves.
Cover and cook for 1 hour.
Peel, wash the potatoes and add them to the preparation. Leave to cook for around 30 mins.
Brown the chipolatas with the butter.
Arrange the vegetables and meat on a platter and serve.
