Pot-au-Feu a la Minute

• 1 head Chinese cabbage, about 3 1/2 pounds
• 1/4 pound lean bacon, cut into 1/2-inch pieces
• 4 whole chicken legs, separated, about 2 pounds
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 smoked pork butt (porkette) about 1 1/2 pounds
• 1 cup finely chopped onion
• 1 tablespoon finely minced garlic
• 1/2 cup dry white wine
• 1 1/2 cups fresh or canned chicken broth
• 8 red, waxy potatoes, about 1 pound
• 12 baby carrots, trimmed and scraped, about 1 pound
• 2 whole cloves
• 2 whole allspice
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Tomato and horseradish sauce (see recipe)

1. Slice off and discard the bottom end of the cabbage.
2. Cut it lengthwise in half and cut each half crosswise into 2-inch pieces.
3. Put the pieces in a kettle and add cold water to cover.
4. Bring to a boil.
5. When the water reaches a full, rolling boil, drain cabbage.
6. Rinse under cold running water until well chilled.
7. Drain well.
8. Put the bacon in a casserole or kettle and cook, stirring often, until rendered of fat.
9. Add the chicken legs and thighs, skin side down, and sprinkle with salt and pepper.
10. Cook about 2 minutes.
11. Cut the pork crosswise into 8 pieces of more or less equal thickness.
12. Add these to the chicken and sprinkle the onion and garlic over all.
13. Cook briefly, stirring, and add the wine and broth.
14. Bring to a simmer and add the cabbage, potatoes, carrots, cloves, allspice, bay leaf and thyme.
15. Cover closely and cook 25 minutes.
16. Uncover and continue cooking 5 minutes.
17. Remove bay leaf.
18. Serve the meats and vegetables with a little of the broth and the tomato and horseradish sauce.

head chinese cabbage, lean bacon, chicken, salt, freshly ground pepper, pork, onion, garlic, white wine, chicken broth, red, baby carrots, cloves, allspice, bay leaf, thyme, tomato

Taken from cooking.nytimes.com/recipes/1065 (may not work)