Casserole Recipes > Pigs Feet and Cabbage
| | Pigs Feet and Cabbage
6 pigs feet, cut long
1 teaspoon of salt
1 bay leaf
1 sprig parsley
1/2 teaspoon of thyme
1 large head cabbage, coarsely chopped
1/4 cup of butter
1/4 cup of flour
2 teaspoons of kitchen bouquet
1 teaspoon of caraway seeds, optional
Wash and scrape pigs feet. Place in 5 - 6 quart casserole with salt, bay leaf, parsley, and thyme. Cover with cold water and bring to a boil. Cover and simmer 3 - 4 hours or until tender. For the last half hour of cooking add cabbage on top of pigs feet. when done, strain off stock and keep casserole warm. Melt the butter and in it brown the flour lightly. Add 2 cups of the stock and cook, stirring constantly, until thickened. Stir in kitchen bouquet and caraway seeds, if used. Pour over cabbage and pigs feet and see that the casserole is hot before serving.
Serves 6
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