1 Medium cabbage quartered
4 medium potatoes, skin peeled and quartered
2 medium carrots, skin peeled and cut into 1 inch cubes
3 stalks of leeks, cut into 1 inch strips
1 tablespoon of pepper corn
1/2 a teaspoon of grounded black pepper
1/2 teaspoon of powdered cayenne pepper
1/2 teaspoon of dried basil leaves
1 bay leaf
1 medium onion quartered
2 cups of water
salt to taste
What to do:
1. Boil the pork in two cups of water, along with the pepper corns,salt, dried basil leaves, bay leaf and onions
2. When the pork is tender, add the potatoes and carrots
3. Once the veggies are cooked, add black pepper and cayenne powder. Boil for two minutes.
4. Lower the heat and place the leeks and cabbage on top of the meat. Cover and let simmer for one minute. Let the steam from the broth cook the leafy greens. This will help ensure that the vegetables retain their crunchy feel.
Update: 07 July 2017: Sorry for the missing photos. My images used to be hosted on Photobucket and Now I can't download them to transfer them to another site so I can show them again here.