1. Blanch cabbages 10-15 minutes, removing loose leaves as they fall off. Drain well. 2. Blanch chard 2 minutes. Drain. Chop. 3. Blanch salt pork 5 minutes. Drain. Chop. 4. Heat butter in a skillet. 5. Add salt pork and onion. Saute 5 minutes. Remove from heat. 6. Add chard, tomatoes, rice, peas, garlic and sausage. 7. Spread out cabbage leaves. Remove inner core. Fill with mix, evenly. 8. Roll up and secure tightly with toothpicks. 9. Tie all in a large cheesecloth. 10. Cover. Chill 2 hours. 11. Place in a large pot. Cover with chicken stock. Season heavily. 12. Bring to a boil. Reduce. Cover. Simmer 3 1/2 hours. 13. Remove from stock. Un-wrap. Place in dishes. 14. Top with a litle stock. ---------------------------------------------------------------------------
Nutrition
Ingredients
