1. Boil cabbage. As leafs become cooked remove from head and cut out main vein. The more leafs removed makes
more pigs. 2. In a large bowl mix rice, beef or turkey, garlic powder pepper, salt, and onion. Set aside. Slightly salt
inside of cabbage leaf. Place spoonful of rice mixture
in leaf. Fold leaf's left and right ears in and roll
top to bottom.
3. In roaster make bed of 1 can sauerkraut. Lay pigs on
bed. Layer 2nd can of sauerkraut on top of pigs. Spread
In a large pan, cook pigs feet with water and salt for 1 1/2 hours or until very tender.
Remove pigs feet from liquid and let liquid stand until cold.
Skim fat off top of cold liquid, then add vinegar and spices and bring to a boil.
Pour over pigs feet in a sterile glass jar, and let stand 2 days before eating.
f tomatoes and put in pigs. Cook on high until boiling
Clean cabbage and boil in water until leaves are soft (about 7 or 8 minutes).
Mix rest of ingredients together and when cabbage leaves are soft, roll balls of hamburger in leaves and place in a big pan.
Pour water to top of \"pigs\" and add tomato sauce.
Boil on low for 3 or 4 hours.
Take the leaves off of cabbage.
Put in pan of water; cook for 20 minutes, then take leaves of cabbage and cool them.
Mix hamburger, the rice and onion together, then put 2 tablespoons of the hamburger, rice and onion together on each leaf of cabbage and roll each one up with the rice, hamburger and onion in a big bread pan.
Pour tomato sauce and water over pigs in blanket in pan.
Put in oven.
Bake about 2 1/2 hours.
Split hog head. Clean thoroughly, removing eyes and brains. Scald. Scrape clean.
Place hog head, feet and ears in large stockpot. Simmer about 4 hours or until tender.
Remove meat from bone. Place meat in large bowl. Mash. Drain off any fat. Add vinegar, peppers, salt and sage. Stir to combine. Transfer to bowl or dish. Refrigerate 24 hours. Slice. Serve with crackers.
1. Rinse pigs feet.use knife to remove
Boil pigs feet
in
water for 25 minutes.
Preheat oven to 350\u00b0.
Grease a large baking pan and place cooked pigs feet onto pan, bone
side
down.
Sprinkle tomatoes and the rest of the ingredients on
top of pigs feet in the above order.
Bake for 40 to
50
minutes,
until skin looks browned and a little crispy. Serve immediately.
Makes 4 to 6 servings.
Wash pigs feet.
Boil until meat will slip from bone.
Drain. Place meat in bowl.
Combine vinegar, cloves, salt, pepper, bay leaf and onion.
Boil 30 minutes.
Add 2 cups broth in which the pigs feet were cooked.
Strain.
Pour over pigs feet.
Let stand 3 days.
emove 16 leaves from the head of cabbage and put leaves
Place pigs
feet,
onion, celery, green pepper, seasonings and vinegar in 8
quart saucepot.
Add 4 cups of water or enough to cover pigs feet.
Bring to a boil.\tReduce to medium heat; cover. Cook 3
hours
or
until pork is tender and meat starts to pull away
from\tthe
bone.
Stir
in
tomato sauce. Simmer
15 minutes.
Serve
immediately
as
pigs
feet
cool quickly.
Makes 4 to 6 servings.
Wash and clean pigs' tails.
Wash and cut up salad; peel roots and cut up, placing all in the pot with the pigs' tails.
Cook for 1 1/2 hours or until done.
Salt to taste.
Cook
4 front pigs feet until you can take
Have butcher split the trotters for you.
Then scrub each one until super clean.
Put the pigs feet and all other ingredients in a large pot and cover with cold water.
Cover tightly and bring to a boil over high heat.
Reduce heat and simmer slowly 3 to 4 hours or until fork-tender.
Be prepared to dine!
Serves 10 to 12.
Brown skin on pigs feet by holding over gas flame.
Wash and scrape well in warm water.
Place in kettle and add enough water to cover well over the meat.
Bring to boil and skim the foam. Lower heat and simmer slowly.
Add garlic, salt, whole peppercorns, onion and paprika.
Simmer until meat is tender and separate from bones, about 4 to 5 hours or 45 minutes in pressure cooker.
stir again.
Serve the pigs tails on bed of Peas
Clean pigs' feet.
Combine ingredients.
Cover with water and boil over medium heat until tender.
May be necessary to add water during cooking, however, add a small amount at a time once almost tender.
Allow most of the water to cook out, causing the remaining liquid to be rather sticky.
re separated, shred remaining cabbage head left and set aside.
br>If you follow this recipe I promise you`ll be
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!