French Stuffed Cabbage Recipe - Food.com butter,    cured pork,    chicken stock,    pepper,    peas,    onion,    garlic,    tomato,    swiss chard,    cabbage,    sausage,    salt,    rice This is out of this world! MUCH better than the norm... Serving Size: 1 (479) g   Servings Per Recipe: 8   AMT. PER SERVING % DAILY VALUE   Calories: 771.9   Calories from Fat 556 g 72 %   Total Fat 61.8 g...

Spanish Andalusian Stew Recipe - Food.com pork loin,    chicken,    cured pork,    olive oil,    saffron,    pepper,    coriander,    cumin,    chickpea,    turnip,    potato,    carrot,    onion,    garlic,    green beans,    cabbage,    ham,    salt,    water A mixture of salt pork, ham hock, pork loin and chicken with a healthy medley of vegetables. Make sure you soak the chick peas overnight before cooking them. Serving Size: 1 (1215) g   Servings Per Rec...

Julia Child Cabbage Stuffed With Leftover Turkey and Sausage Recipe - Food.com butter,    cured pork,    beef stock,    olive oil,    thyme,    pepper,    allspice,    carrot,    onion,    garlic,    tomato,    cabbage,    turkey,    eggs,    sausage,    salt Serving Size: 1 (420) g   Servings Per Recipe: 8   AMT. PER SERVING % DAILY VALUE   Calories: 421.4   Calories from Fat 244 g 58 %   Total Fat 27.1 g 41 %   Saturated Fat 9.3 g 46 %   Cholesterol 128.2 mg 42...

NATIONAL DISH OF ANDORRA chicken,    great northern bean,    cured pork,    olive oil,    saffron,    potato,    carrot,    onion,    leek,    cabbage,    ham,    veal,    salt,    rice,    pasta,    water Make a good broth with the water, veal and ham bones, simmering slowly. When nearly   done, add salt to taste and the saffron. Blanch the salt pork to remove the excess salt,   then dice. Heat the oil i...

Escudella De Pages (Country Stew) Recipe chicken,    great northern bean,    cured pork,    olive oil,    potato,    carrot,    onion,    leek,    cabbage,    ham,    veal,    rice,    pasta,    water Make a good broth with the water, veal and ham bones, simmering slowly.   When nearly done, add salt to taste and the saffron.   Blanch the salt pork to remove the excess salt, then dice.   Heat the oil ...

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