For 8-10 persons
Ingredients :
-1 smoked ham of 4,5 to 5 kg
-1.5 to 1.8 kg cabbage
-1 lbouquet garni with leek
-parsley
-celery
-maggi branch
-a few carrots
-salt and pepper
-1 or 2 sausages
Preparation :
Soak the smoked ham for 1 to 2 days in fresh water. The day before or in the morning brush it well and rinse it with hot water and possibly cook it 30 min to desalt it. Throw away the first cooking water. Put the ham in hot water in a large pot with the bouquet garni and a little salt. Cook in small bouillon for 20 to 30 minutes per kg. 1h before the end of cooking, add the previously blanched cabbage and possibly some carrots. Cook the sausage separately 40 to 50 min over low heat. To serve, cut the ham and sausage into thin slices, arrange on a hot plate with the vegetables. You can also serve some steamed green beans sprinkled with parsley and butter flakes, which are also part of the Benichon menu.
Cuisine & traditions au Pays de Fribourg. Editions La Sarine.
