- 1 small white cabbage, finely chopped
- 1 pack of each of the next six [6] greens:
Beet leaves
Turnip leaves
Mustard leaves
Spinach
Watercress
Parsley
- 5 large green onions, chopped
- 1 large white onion, chopped
- 1/4 pound [113 g] breast of veal, cubed
- 1 slice [1/2 inch / 2.5 cm thick] cooked ham, cubed
- 1 teaspoon [5 ml] baking soda
- 1 tablespoon [15 ml] oil
- Salt and pepper
- 3 cups [750 ml] hot boiled rice
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- Thoroughly wash all greens and green onions in salted water, to get rid of the sand or any other dirt.
- In a large kettle, pour 1 inch [2.5 cm] water; add baking soda.
- Bring to boil, and then lower heat.
- Add greens, a few at a time, and cook over low heat so that they do not shrink.
- Green make their own water.
- Continue in the same manner until all greens are in the kettle.
- Simmer, uncovered, for 1 hour.
- Cool and chop greens.
- In a large frypan, brown veal, ham and white onion in oil until golden brown.
- Season.
- Return greens to the kettle; mix in meat meat.
- Add enough boiling water to cover.
- Bring to boil and cook until liquid has reduced by half.
- Check seasonings and serve over hot rice.
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