Ingredients
- 24 garlic (cloves peeled)
- 6 bacon
- 2 1/4 potatoes
- 2 garlic sausages
- 1 calfs foot
- 1 sprig rosemary
- 1 sprig thyme
- 1,200 ml low-sodium chicken broth
- 950 gr pot with bacon (heavy)
- 260 gr pork stew meat
- 190 gr smoked pork chops
- 130 gr dry great northern beans
- 3 gr salt
- 2 slices onions thinly (sliced)
- 1 slice head green cabbage
are soft, add salt, smoked pork, sausages, cabbage and potatoes. Replace the cover and replace the pot in the oven for another 35 minutes. When it's time to put dinner on the table, fish the bay leaves out of the pot and serve the potee in the dish in which you cooked it. MICHAEL ROBERTS PRODIGY GUEST CHEFS COOKBOOK
