- 3 tablespoons [45 g] butter
- 4 partridges
- 1 pound [454 g] pork chops
- 1 pound [454 g] mild Italian pork sausages
- 1 large cabbage, blanched
- 1 turnip, cubed
- 1 carrot, cut into sections
- 2 onions, quartered
- Salt and pepper, to taste
- Approximately 3/4 cup [190 mL] water
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- Melt butter into a frypan.
- Brown partridges, one at a time; then brown pork chops and finally sausages, all until golden brown.
- Remove larger leaves from cabbage; reserve remaining cabbage.
- Wrap partridges with cabbage leaves; tie with strings.
- Arrange partriges, pork chops, sausages, turnip cubes, carrot sections and onion quarters into a heavy-bottom casserole.
- Salt and pepper.
- Pour in water, up to half of casserole.
- Bring to a boil; lower heat.
- Simmer, over low heat, for 1 hour.
- Cut remaining cabbage into strips.
- Add cabbage strips to casserole.
- Simmer for 30 minutes longer, pouring in more water, as needed.
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