Pot-au-Feu a la Minute

Preparation

1. Step 1

   Slice off and discard the bottom end of the cabbage. Cut it lengthwise in half and cut each half crosswise into 2-inch pieces. Put the pieces in a kettle and add cold water to cover.

2. Step 2

   Bring to a boil. When the water reaches a full, rolling boil, drain cabbage. Rinse under cold running water until well chilled. Drain well.

3. Step 3

   Put the bacon in a casserole or kettle and cook, stirring often, until rendered of fat. Add the chicken legs and thighs, skin side down, and sprinkle with salt and pepper. Cook about 2 minutes.

4. Step 4

   Cut the pork crosswise into 8 pieces of more or less equal thickness. Add these to the chicken and sprinkle the onion and garlic over all.

5. Step 5

   Cook briefly, stirring, and add the wine and broth. Bring to a simmer and add the cabbage, potatoes, carrots, cloves, allspice, bay leaf and thyme. Cover closely and cook 25 minutes. Uncover and continue cooking 5 minutes. Remove bay leaf.

6. Step 6

   Serve the meats and vegetables with a little of the broth and the tomato and horseradish sauce.