Hortaliça

This meal is so popular in our immediate family, that we are always looking for excuses to make it. My daughter could eat it 7 days a week. It takes a bit of time, but it's well worth it. In other countries you have English Boiled Dinner, Pot au feu in France and Quebec and other names. Perfect for a cool autumn evening or winter night's supper. I'd even have it in the spring and summer as it is very healthy as all the meal is boiled.
 * Description ***

1 whole onion 1 small blade roast or rump roast 2 veal shanks 2 pork hocks 2 pork feet (optional) 2 pork ears (optional) 1/2 chicken (optional) 1/2 a chorizo or linguica. You can also use blood pudding or spicy sausage if you can't find chorizo or linguica. 1 polish sausage (this is not typical, but I like to add it) 4 large carrots cut in large chunks 1 large rutabaga cut in large chunks beef broth powder or salt and pepper to season 1 small turnip (optional) cut in large chunks 4 potatoes whole 1 small head of cabbage cut into large chunks 1 bunch of kale or turnip greens cut into large pieces 1 tsp of baking soda
 * Ingredients ***


 * Directions ***

In a large stock pot place the whole onion, roast, veal, pork, chicken and sausages. Boil all for 1 hour to 1 hour and a half or until the meat starts to seperate from the bone. Skim off the white scum that always happens and add water as needed. Once the meat is cooked, remove all the meats and set aside until it can be handled easily. In the meantime, add the seasonings and/or the broth. Adding the broth will add an extra element of flavor and a nice color. Add the vegetables except for the cabbage and the kale. Cut the meat off the bones and cut them into large chunks. Return them to the vegetables as they cook. Add the cabbage and the kale or turnip greens. Add the baking soda to prevent the greens from turning black. Continue to cook until the cabbage and greens are wilted, the vegetables are tender.

You then remove the meats, vegetables, and greens onto a seperate platter with some of the liquid to keep everything from drying out and serve this as a second course. The balance of the broth can be served as a first course soup either plain or by adding some pasta or rice.

Makes a lot and is delicious with a chunks of bread.