BELGIAN HUTSEPOT

Steps:

• This recipe originates in Flanders where Savoy cabbage is much loved.
• The stock is made into a quick pea soup and served as a first course.
• It is similar to the French Pot au Feu although the former has peas and the latter garlic and leeks.
• Cover the beef, pork, pork bone, bay leaves and peppercorns in water in a large pot and bring to a simmer.
• Skim the foam away and cover; simmer 2 1/2-3 hrs until the meats are tender.
• Add the salt during the last hour.
• Prepare and reserve the vegetables.
• Wash the potatoes; do not peel if new.
• Wash, trim, core and cut the cabbage into 8 wedges.
• Peel and quarter the turnips.
• About 30 min before the meat is done add the potatoes and turnips.
• Remove the meats and vegetables from the broth; arrange the vegetables around the meat on a large platter, cover with foil and keep warm.
• Discard the pork bone.
• Strain the broth through cheesecloth and reserve 2 cups for the pea soup, returning the rest to the pot to cook the cabbage in.
• Simmer the cabbage 5-7 min until tender and remove; arrange on the meat platter.
• Meanwhile cook the peas in a separate smaller pot; puree in a blender with the reserved broth in small lots until smooth.
• Strain through a wire sieve discarding the pulp.
• Re-heat and serve as a first course garnished with croutons and chives.
• Then bring the hot platter to the table; slice meat and serve with mustard and horseradish.
• To adapt to a crockpot I would suggest[but have not tested] about 10-12 hrs on low for the meats, perhaps 4 hrs for the potatoes and turnips and do the cabbage with the meats and vegetables say the last 30 min.
• Do the peas separately on the stove at the last minute.