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• 1 onion
• 4 cloves
• 2 pork hocks
• 8 ounces slab bacon in a single piece
• 2 carrots
• 3¼ pounds Savoy cabbage, shredded
• 6 small potatoes
• 3 tablespoons olive oil
• 6 frankfurters
Stud the onion with the cloves. Put the studded onion, pork hocks, bacon and carrots into a flameproof casserole. Pour in 13 cups water and bring to a boil then lower the heat and simmer gently for 30 minutes.
Bring a large pan of salted water to a boil. Add the cabbage pushing it down under the surface with a slotted spoon. Cover bring back to a boil and cook over high heat for 5 minutes. Remove with a slotted spoon drain and add to the meat. Simmer gently for 20 minutes more then add the potatoes. Cook for another 30 minutes until the potatoes are tender but not falling apart. Remove the cabbage with a slotted spoon and set aside.
Heat the oil in a skillet. Prick the frankfurters with a toothpick add to the skillet and cook over low heat for a few minutes. Remove from the skillet and keep warm.
Add the cabbage to the skillet and cook for a few minutes then transfer to a warm serving dish. Put the potatoes around the edge. Add the pork hocks and frankfurters to the dish. Cut the bacon into 3/4-inch strips and sprinkle it over the cabbage. Serve immediately.
Notes: Pork hocks are also called shanks and sometimes knuckles and come from the hog s lower leg. Use the cooking liquid fom this dish to make a delicious soup with the carrots and any leftover potatoes diced.
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