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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef roast	2	lbs	boneless	1115.2025	0.0	196.2031	37.0828
pork shoulder	2	lb	boneless	1151.4693	0.0	204.3631	30.8267
water	3	quarts		-	-	-	-
bay leaf	2			-	-	-	-
peppercorn	8			201.53599999999997	1.2507	0.4288	21.9403
salt	2	teaspoons		-	-	-	-
new potato	8			-	-	-	-
savoy cabbage	1			-	-	-	-
turnip	4			136.64	31.3784	4.3919999999999995	0.488
pea	2			82.32	14.798	5.4879999999999995	0.392
crouton			toasted	-	-	-	-
chive			chopped	-	-	-	-
dijon mustard				-	-	-	-
horseradish				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.