Preparation

Season the meat with salt, preferably the day before.
Before cooking the meats, wash them well to remove excess salt.
When the meat is cooked, reserve the water and meat.
Cut the cabbage in four, cook it in the meat water.
When the cabbage is almost cooked, add the meat again to finish cooking.

Serve hot and have a good appetite!

Ingredients

  • 1 cabbage
  • 1 pig ear
  • 250 g of double meat
  • 250 g of streaky bacon
  • 2 small bones with meat
  • 1 meat sausage.